Grilled Vegetable Platter

• 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

1. 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.
2. 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.
3. Place vegetables on a large serving plate. Drizzle with remaining marinade.

olive oil, honey, balsamic vinegar, oregano, garlic, pepper, salt, fresh asparagus, carrots, sweet red pepper, red onion

Taken from www.tasteofhome.com/recipes/grilled-vegetable-platter/ (may not work)