Recipe courtesy of Michelle Jones
Print
Total:
20 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1 pound asparagus, trimmed
  • 2 yellow squash, cut into half-moons 
  • 2 zucchini, cut into half-moons 
  • Olive oil, for drizzling 
  • 2 tablespoons chopped fresh oregano 
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper 
  • 4 cloves garlic
  • 1 cup balsamic vinegar 

Directions

Watch how to make this recipe.

Prepare a grill or grill pan for medium heat.

Put the asparagus, squash and zucchini in a large bowl and drizzle with olive oil. Season with the oregano and some salt and pepper and toss to coat. Grill, turning, until cooked through but not mushy, 5 to 8 minutes total.

Meanwhile, grate the garlic into the balsamic vinegar in a small saucepan and reduce over medium heat until syrupy, about 10 minutes. Drizzle over the veggies before serving.

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