We're well into the dog days now, usually defined at July 15 - Aug. 15, so we'll take anything right now to make the days feel a little less like we're walking through the dense humidity.
Vegetables are always good. And anything on the grill is good, so vegetables on the grill must be excellent, right?
This week we don't even focus in on just one. From Taste of Home has a great recipe for a colorful bunch:
Grilled Vegetable Platter Recipe
- 1/4 cup olive oil
- 2 tablespoons honey
- 1 tablespoon plus 1/2 teaspoon balsamic vinegar, divided
- 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 four wedges
- 1/8 teaspoon pepper
- Dash salt
- In a small bowl, combine the oil, honey, 1 tablespoon vinegar, oregano and garlic powder. Pour 3 tablespoons marinade into a large resealable plastic bag; add the vegetables. Seal bag and turn to coat; refrigerate for 1-1/2 hours. Cover and refrigerate remaining marinade.
- Place vegetables on a grilling grid. Transfer to grill rack. Grill, covered, over medium heat for 4-6 minutes on each side or until crisp-tender.
- Transfer to a large serving platter. Combine reserved marinade and remaining vinegar; drizzle over vegetables. Sprinkle with pepper and salt. Yield: 6 servings.
Taste of Home 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.