Ingredients
1/4 cup olive oil2 tablespoons honey4 teaspoons balsamic vinegar1 teaspoon dried oregano1/2 teaspoon garlic powder1/8 teaspoon pepperDash salt1 pound fresh asparagus, trimmed3 small carrots, cut in half lengthwise1 large sweet red pepper, cut into 1-inch strips1 medium yellow summer squash, cut into 1/2-inch slices1 medium red onion, cut into wedges
Preparation
In a small bowl, whisk the first 7 ingredients. Place 3 tablespoons marinade in a large bowl. Add vegetables; turn to coat. Cover; marinate 1-1/2 hours at room temperature.
Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables, covered, over medium heat until crisp-tender, 8-12 minutes, turning occasionally.
Place vegetables on a large serving plate. Drizzle with remaining marinade.
