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Categories:
red onion red bell pepper zucchini white balsamic vinegar olive oil honey salt basil oregano thyme pepper garlic
Viewed: 37 - Published at: 5 years agoIngredients
- 1 pound asparagus spears
- 1 red onion, cut into 2-inch pieces
- 1 red bell pepper, cut into 2-inch pieces
- 1 large squash, cut in half lengthwise and sliced into 2-inch pieces
- 1 large zucchini, cut in half lengthwise and sliced into 2-inch pieces
- 1/4 cup white balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1 garlic clove, minced
Method
- Snap off tough ends of asparagus. Place asparagus, onion, bell pepper, squash, and zucchini in a large heavy- duty zip-top plastic bag.
- Combine balsamic vinegar and next 8 ingredients; pour over vegetables in plastic bag. Seal bag, and shake gently to coat vegetables. Marinate 30 minutes, turning bag occasionally.
- Prepare grill.
- Remove vegetables, discarding marinade. Place vegetables in a grill basket. Grill, uncovered, over medium- high heat (350° to 400°) 22 minutes or until slightly charred, turning often.
