Grilled Veggies w/ Herb-y Vinaigrette

Recipe By: @damndelicious

🔥 Fun Fact: Grilling vegetables caramelizes their natural sugars, creating deeper flavor, crisp edges, and that smoky little char we chase all summer.

VEGGIES
1 pound asparagus, trimmed
1 pound cherry tomatoes, stemmed
4 carrots, cut lengthwise in half
1 yellow squash, cut into 1/2-inch slices
1 zucchini, cut into 1/2-inch slices
1 red onion, cut into wedges

FOR THE VINAIGRETTE
¼ cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
3 cloves garlic, minced
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh parsley leaves
Kosher salt and freshly ground black pepper, to taste

1️⃣ Wake up the grill
Preheat the grill to medium-high heat. We’re looking for confident heat, not scorched-earth drama.

2️⃣ Make the marinade
In a medium bowl, whisk together olive oil, balsamic vinegar, honey, Dijon, garlic, basil, rosemary, sage, and parsley. Season with salt and pepper to taste.

3️⃣ Dress the vegetables
Brush the marinade over the asparagus, tomatoes, carrots, squash, zucchini, and red onion. Let everything sit for 10 to 15 minutes so the vegetables can soak up that herby little gloss.

4️⃣ Grill until charred
Transfer the vegetables to a grill basket and place it on the grill. Cook, turning occasionally, until lightly charred and tender, about 10 to 12 minutes.

5️⃣ Finish and serve
Serve immediately, drizzled with any remaining marinade if desired. Bright, smoky, and very much invited to the cookout.

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