Ingredients

The following ingredients have 6 Servings
  • 1 pound asparagus (trimmed)
  • 1 pound cherry tomatoes (stemmed)
  • 4 carrots (cut lengthwise in half)
  • 1 yellow squash (cut into 1/2-inch slices)
  • 1 zucchini (cut into 1/2-inch slices)
  • 1 red onion (cut into wedges)
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic (minced)
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh parsley leaves
  • Kosher salt and freshly ground black pepper (to taste)

Instruction

  • Preheat grill to medium high heat.
  • In a medium bowl, whisk together olive oil, balsamic vinegar, honey, Dijon, garlic, basil, rosemary, sage and parsley; season with salt and pepper, to taste.
  • Brush olive oil mixture onto the asparagus, tomatoes, carrots, squash, zucchini and red onion; let sit for 10-15 minutes.
  • Transfer vegetables to a grill basket; place basket onto the grill. Cook, turning occasionally, until vegetables are lightly charred all over, about 10-12 minutes.
  • Serve immediately, drizzled with remaining marinade, if desired.