Grilled Vegetables
Whether enjoyed as a standalone appetizer or paired with your favorite main course, indulge in a burst of flavors with these Grilled Vegetable on your plate. This tantalizing assortment features an array of meticulously grilled vegetables, each boasting its unique texture and taste profile that comes together harmoniously, offering a true sensory experience.
Yields:
6 servings
Prep Time:
20 Mins
Cook Time:
10 Mins
Total Time:
30 Mins
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
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
Instructions
1. In a small bowl, whisk 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.
2. 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.
3. Place vegetables on a large serving plate. Drizzle with remaining marinade.
Side Notes:
If you do not have a grilling plate, use a disposable foil pan and poke holes in the bottom to allow liquid to drain.
Virgin or extra-virgin oil ideal flavor for cold foods, but they smoke at lower temperatures so common olive oil works better for cooking at high temperatures.
Nutritional Info
Calories
144
Fat
9 G
Cholest
0
Sodium
50 MG
Carbs
15 G
Fiber
3 G
Protein
2 G
