1 lb. fresh asparagus, trimmed
3 small carrots, cut in half lengthwise (or 12 mini carrots)
1 large sweet red pepper, cut into 1-inch chunks
1 medium yellow squash, cut into 1/2-inch slices
1 medium red onion, cut into wedges
1/4. t. course black pepper
salt to taste
1/2 t. balsamic vinegar
1/4 c. olive oil
2 Tbls. honey
1 Tbls. balsamic vinegar
1 t. dried oregano
1/2 t. garlic powder
In a small bowl, combine the oil, honey, 1 Tbls. balsamic vinegar, oregano and garlic powder.
Pour 3 Tbls. marinade into a large re-sealable plastic bag; add the vegetables. Seal bag and turn to coat; refrigerate for 1-1/2 hours.
Cover and refrigerate remaining marinade.
Place vegetables on a grilling grid. Transfer to grill rack.
Grill, covered, over medium heat for about 20 minutes, or until tender-crisp, stirring periodically.
Transfer to a large serving platter or bowl.
Combine reserved marinade and remaining 1/2 t. balsamic vinegar; drizzle over vegetables.
Sprinkle with salt and pepper before serving.