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Grilled Vegetable Platter

Heidi Hall
  • minutes
  • Serves 6

INGREDIENTS

1 lb

Asparagus, fresh

3

Carrots, small

1/2 tsp

Garlic powder

1 tsp

Oregano, dried

1

Red onion, medium wedges

1

Summer squash, cut into 1/2-inch slices, medium yellow

4 tsp

Balsamic vinegar

2 tbsp

Honey

1/8 tsp

Pepper

1

Red pepper, large sweet

1 dash

Salt

1/4 cup

Olive oil