Grilled Vegetable Platter
I love grilled vegetables. Grilling brings out the sweetness in the veggies. Try any variation of veggies that you have on hand.Yield: 6 servings
|1/4 cup||olive oil|
|4 teaspoons||balsamic vinegar|
|1 teaspoon||dried oregano|
|1/2 teaspoon||garlic powder|
|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|
|3-4 ears||corn, husked and broken into cobbetts.|
In a small bowl, whisk the first seven ingredients. Place 3 tablespoons marinade in a large resealable plastic bag. Add vegetables; seal bag and turn to coat. 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 8-12 minutes or until crisp-tender, turning occasionally.
Place vegetables on a large serving plate. Drizzle with remaining marinade. Yield: 6 servings.