Grilled Vegetables

Last summer I was searching for a grilled vegetable recipe that would complement my steak tips.  When I first tried this recipe I found that I liked the marinade, but not the mixture of vegetables.  The original recipe also calls for eggplant, mushrooms, and pepper, but I use just the zucchini, summer squash, asparagus, and red onion.  This marinade gives a seasoned zest to summer vegetables.

Grilled Vegetables

Marinade:

2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon oregano
1 teaspoon basil
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 clove garlic, minced

Mix together all of the ingredients for the marinade.  There will only be a small amount, but it will cover a large amount of vegetables.

Chop the vegetables.

Mix the vegetables with the marinade.  Allow the vegetables to marinade for several hours if possible.

Wrap the vegetables in aluminum foil and then grill.