1/3 cup Patricia & Paul Garlic Infused Olive Oil
¼ cup Patricia & Paul Black Mission Fig Balsamic
3 tablespoons dijon mustard
3 tablespoons honey
1 ½ teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
1 pound carrots halved or quartered
1 pound asparagus trimmed
2 zucchini cut into sixths
2 yellow squash cut into sixths
1 large red bell pepper cut into ½ inch strips
Set out a 1-2 cup measuring pitcher. Measure all ingredients
into the pitcher. Whisk until smooth. (Use immediately or
cover and refrigerate for later use.)
Trim and slice all the vegetables into long strips. This makes
them less likely to fall through the grill grates. Place the vegetables on a large rimmed baking sheet. Pour the marinade
over the vegetables. Then gently toss the veggies to coat
in the marinade. Allow the vegetables to marinate for 1-3
Preheat the grill to medium heat, about 350 degrees F. Once
the grill is hot, place the carrots on first, laying them across
the grates so they don’t fall through. Let the carrots grill for
3-4 minutes, then flip them over. Then lay the rest of the
vegetables on the grill. Grill another 8-10 minutes, flipping
once. Remove with tong

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