Grilled Vegetable Platter

Makes 6 serving

1/4                   cup olive oil
2                      tablespoons honey
1                      tablespoon plus 1/2 teaspoon balsamic vinegar , divided
1                      teaspoon oregano
1/2                   teaspoon garlic powder
1                      pound fresh asparagus , trimmed
3                      small carrots , cut in half lengthwise
1                      large sweet red pepper  , cut in 1-inch strips
1                      medium yellow sqush , cut into 1/2-inch slices
1                      medium red onion , cut into 4 wedges
1/8                   teaspoon pepper
************dash of salt

1 .      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 rthe vegetables  . Seal bag and turn to coat ; refrigerate for 1-1/2 hours  . Cover  and refrigerate reaning mariinade .
2 .      Place vegetables  on a grilling grid . Transfer  to grill rack  . Grill , covered over medium heat  for 4 to 6 mintues  on each side  or until crisp .
3 .       Transfer to a large serving platter . Combine  reserved marinade  and remaining vinger  , drizzle over vegetables  . Sprinkle with salt and pepper .

Brightly colored and packed  with flavor  , these no-fuss veggies are perfect for entertaining  or even as a light snack . Grilling brings out their natural sweetness  , while the seasoning kicks them up a notch .

You can also broil the vegetables in the oven and spring a little summer inside during the cold months .