Grilled Vegetable Platter

 Grilled Vegetable Platter

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

Directions

• 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.

Test Kitchen Tips

Common olive oil works better for cooking at high heat than virgin or extra-virgin oil. These higher grades have ideal flavor for cold foods, but they smoke at lower temperatures.

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.

Check out some of our other delicious grilled vegetable recipes.

Nutrition Facts

1 serving: 144 calories, 9g fat (1g saturated fat), 0 cholesterol, 50mg sodium, 15g carbohydrate (11g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 2 fat.