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Grilled Vegetable Platter

Brightly colored and packed with flavor, these no-fuss veggies are perfect for entertaining or even as a light snack. Grilling brings out their natural sweetness while the seasoning kicks them up a notch. Heidi Hall - North St. Paul, MN

6 ServingsPrep: 20 min. + marinating Grill: 10 min.

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 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.

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Grilled Vegetable Platter (continued)

Directions (continued)

Yield: 6 servings.

Editor's Note: 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.

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