Grilled Vegetable Recipe
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
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
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.
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.
Place vegetables on a large serving plate. Drizzle with remaining marinade. Yield: 6 servings.
Advice: If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
PINA COLADA FRUIT SALAD
1-1/2 cups green grapes
1-1/2 cups seedless red grapes
1-1/2 cups fresh blueberries
1-1/2 cups halved fresh strawberries
8 ounces pineapple chunks, drained
1/2 cup fresh raspberries
10 ounces frozen non-alcoholic pina colada mix, thawed
1/2 cup pineapple-orange juice
1/8 teaspoon almond extract
1/8 teaspoon coconut extract
In a serving bowl, combine the first six ingredients. In a small bowl, whisk the pina colada mix, juice and extracts. Pour over fruit; toss to coat. Chill until serving.