Grilled Vegetable Platter

A fun and easy way to have vegetables!  The grilling bringing out the natural sweetness and the balsamic vinegar seasoning is the perfect touch.  The recipe is from Taste of Home.

1/4 cup olive oil
2 tablespoons honey
1 tablespoon plus 1/2 teaspoon balsamic vinegar, divided
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 pound fresh asparagus, trimmed
3 small carrots, cut in half lengthwise
1 large sweet red pepper, cut into 1-inch strips
1 medium yellow summer squash, cut into 1/2-inch slices
1 medium red onion, cut into four wedges
1/8 teaspoon pepper
Dash salt

In a small bowl, combine the oil, honey, 1 tablespoon vinegar, oregano, and garlic powder.  Pour 3 tablespoons marinade into a large resealable plastic bag; add the vegetables.  Seal bag and turn to coat; refrigerate for 1-1/2 hours.  Cover and refrigerate remaining marinade.

Places vegetables on a grilling grid.  Transfer to grill rack.  Grill, covered, over medium heat for 4-6 minutes on each side or until crisp-tender.

Transfer to a large serving platter.  Combine reserved marinade and remaining vinegar; drizzle over vegetables. Sprinkle with pepper and salt.  Yield: 6 servings.

NOTE:  If you do not have a grilling grid, use a disposable foil pan.  Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.  (This is what I did and it worked great!)