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Recipe courtesy of Michelle Jones

Grilled Asparagus with Zucchini and Squash

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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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 


  1. Prepare a grill or grill pan for medium heat.
  2. 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.
  3. 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.