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Marinated Grilled Vegetable Salad

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Ingredients

  • 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

Details

Preparation

Step 1





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

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