Serves: 4

Preparation Time: 0:25

Per Serving: 2020 Calories; 110g Fat (44.1% calories from fat); 6.4 Protein; 24.8g Carbohydrate; 0mg Cholesterol; 41mg Sodium

Recipe By: Nancy Browne

Ingredients:

• 1/2 red onion, halved lengthwise
• 1/2 red pepper, halved lengthwise
• 1/2 yellow pepper, halved lengthwise
• 3 small zucchini, sliced lengthwise
• 6 carrots, julienned
• 18 spears asparagus, cut in thirds
• salt and pepper to taste
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh thyme
• 1 teaspoon freshly ground black pepper

Steps:

• Preheat barbecue on HIGH.
• To prepare the marinade: In a medium bowl, whisk together garlic, olive oil, balsamic vinegar, herbs, salt and pepper. Add the onion and peppers to marinade and toss. Remove from marinade and grill over MEDIUM heat for 3 minutes on each side or until lightly browned. Brush the zucchini slices with marinade and grill 2-3 minutes per side until lightly browned. Reserve any remaining marinade.
• Cut all grilled vegetables into bite-sized triangular pieces.
• Meanwhile, separately cook carrots and asparagus in boiling salted water until just tender, but still crisp. Transfer to ice cold water, drain and air dry.
• In small saucepan, over low heat, warm remaining marinade. Toss together all vegetables with warmed marinade. Season with balsamic vinegar, salt and pepper to taste.