Adapted from – Taste of Home
1/4 Cup olive oil
2 Tbsp. honey
1 Tbsp. plus 1/2 teaspoon balsamic vinegar, divided
1 tsp. dried oregano
1/2 tsp. 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 medium bag Yukon Gold Potatoes (small bite size)
1/2 pound Green Beans or Sugar Snap Peas
1/8 tsp. pepper
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.
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.