Easy and Delicious Marinade for Grilling Summer Vegetables

Easy and Delicious Marinade

My Aunt Kate is cool. She’s fun to hang out with for many reasons. She got all the Martha Stewart genes that I didn’t. She and I took a road trip to visit a family member who isn’t feeling well and Kate has been a blur of activity. She cooks. She cleans and she organizes pantries and cabinets. I told her she has a job at my house when we leave here!

Last night’s supper was so delicious that I just had to share it with you. One of my favorite things was the vegetable marinade. My cousin found the recipe and I have actually had it before. I requested it again because it’s so tasty!

Cheese Bread and Melon

Vegetables on the grill with a special marinade (recipe below). Doesn’t this look delicious (and healthy)?

Throw in some grilled chicken strips for protein.

We also had some new potatoes drizzled with sour cream.

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Not only was the meal great but the little touches around the house added even more color and beauty. Simple pleasures, good food and even better friends that I just happen to be related to!

Recipe for  Grilled Vegetable Platter Recipe

Total Prep time 20 minutes plus the time it takes to marinade and then 10 minutes on the grill.

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 of 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

mushrooms, halved

Directions

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. Yield: 6 servings.

And because it’s summer time and I’ve been up to my eyeballs in blueberries here is a recipe for Blueberry Cake that we love!