Food for Thought
By NANCY ZAMBELL
As these summer days begin to wane, I realize that I haven’t grilled out on my deck as much as I had planned to.
Consequently, I now find myself in a mad rush, amassing barbecue recipes—both new and old—that I just have to try before the days grow ever shorter.
This one is an old standby, but never fails to get rave reviews from my friends.
Although you can marinate the veggies for just one-and-a-half hours, the flavors are considerably enhanced if you’ll have the patience to plan ahead and put them in the fridge overnight.
Additionally, I have tried this with lots of veggie varieties, so just substitute at your will.
Barbecued Veggie Platter
1⁄4 c. olive oil
2 T. honey
1 T. + 1⁄2 tsp. balsamic vinegar
1 t. dried oregano
1⁄2 t. garlic powder
1 lb. fresh asparagus, trimmed
3 small carrots, cut in half, lengthwise
1/2 large sweet red pepper, cut into 1” strips
1/2 large green pepper, cut into 1” strips
1 medium yellow summer squash, cut into 1/2” slices
1 medium zucchini, cut into 1/2” slices
1 medium red onion, cut into four wedges
1/8 t. pepper
In a small bowl, combine the oil, honey, vinegar, oregano & garlic powder. Pour 3 T. marinade into a large resealable plastic bag; add the veggies.
Seal bag & turn to coat; refrigerate for 1 1⁄2 hours, up to overnight. Cover & refrigerate remaining marinade.
Place veggies on grilling grid & grill, covered, over medium heat, for up to 10 mins. per side, or until crisp-tender.
Transfer to serving platter. Drizzle remaining marinade over veggies. Sprinkle with salt & pepper.