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
- Bio-salt and freshly ground black pepper
- 4 cloves garlic
- 1 cup Poonified “Balsamic Vinegar” (recipe in files)
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 bio-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.
Credit: Deb Spence