We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.

Loading Video...

Grilled Asparagus with Zucchini and Squash

Recipe courtesy of Michelle Jones

Show: Rev Run's Sunday Suppers

Episode: Diggy's Bolognese Crazy

Grilled Asparagus with Zucchini and Squash

Name: Grilled Asparagus with Zucchini and Squash
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
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

Getting reviews...

Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 to 6 servings

Nutrition Info

Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 to 6 servings
Nutrition Info

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

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.