Ingredients

The following ingredients have 4 Servings
  • 1 cup balsamic vinegar
  • 3 tablespoons honey
  • 2 medium sweet onions sliced in half
  • 1 zucchini sliced in half lengthwise
  • 1 yellow squash sliced in half lengthwise
  • 1/2 yellow bell pepper sliced in wedges
  • 1/2 orange bell pepper sliced in wedges
  • 1/2 red bell pepper sliced in wedges
  • 1/2 lb asparagus
  • 2-3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon fresh ground pepper

Instruction

  • Preheat grill to 475 degrees.
  • Whisk together balsamic vinegar and honey in small saucepan. Bring to boil, reduce heat to low and simmer until reduced to about 1/2 cup; approximately 10 minutes
  • Add onions, zucchini and squash to large Ziploc bag. Add one tablespoon of olive oil, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/4 teaspoon fresh ground pepper. Shake to coat. Remove to plate. Add bell peppers and asparagus to Ziploc bag. Add one tablespoon of olive oil, 1/2 teaspoon salt,1/2 teaspoon garlic powder and 1/4 teaspoon fresh ground pepper.
  • Place vegetables on grill. Turn after about 4 minutes or after slightly blackened on edges. Cook for additional 3-4 minutes. Remove from grill and drizzle with balsamic reduction sauce.