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Grilled Vegetables

INGREDIENTS:

  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 4 teaspoons balsamic vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1-3 drops Oregano Essential Oil
  • Dash salt
  • 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 wedges

DIRECTIONS:

  1.  In a small bowl, whisk the first seven ingredients.
  2.  Place 3 tablespoons of the marinade in a large, resealable plastic bag. Add vegetables, seal bag, and turn to coat.
  3.  Marinate 1 1/2 hours at room temperature. Transfer vegetables to a grilling grid and place grid on grill rack. 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.
  4.  Grill vegetables, covered, over medium heat for 8-12 minutes or until crisp and tender, turning occasionally.
  5.  Place vegetables on a large serving plate. Drizzle with remaining marinade.