Grilled Vegetables

Preheat grill to 475ºF.

Whisk balsamic vinegar and honey in small saucepan. Bring to boil, reduce heat to low and simmer until reduced to about 1/2 cup, approximately 10 minutes.

Add onions, zucchini and squash to large Ziploc bag. Add 1 tablespoon of olive oil, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/4 teaspoon fresh ground pepper. Shake to coat. Remove to plate. Add bell peppers and asparagus to Ziploc bag. Add remaining olive oil, salt, garlic powder and fresh ground pepper.

Place vegetables on grill. Turn after about 4 minutes or after slightly blackened on edges. Cook for additional 3–4 minutes. Remove from grill and drizzle with balsamic reduction sauce.

Note: Stagger removing the vegetables from the grill. The peppers are usually done first, followed by the asparagus, zucchini and yellow squash. The onions may require an additional minute.