Recipe courtesy of Michelle Jones
Grilled Asparagus with Zucchini and Squash
- Level: Easy
- Total: 20 min
- Active: 20 min
- 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
Directions
- 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.
My Private Notes
Show:
Rev Run's Sunday Suppers
Episode:
Diggy's Bolognese Crazy
