Grilled Asparagus with Zucchini and Squash
- 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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