Grilled Vegetables

 

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• 2 pounds assorted vegetables trimmed and halved or cut into 2-3 inch pieces.  Any vegetables work such  as asparagus, mushrooms, red onion, red bell peppers, baby carrots and yellow squash.
• 5 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 3 tablespoons soy sauce
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 1/2 teaspoons garlic minced

Directions:  

• Place the olive oil, red wine vinegar, soy sauce, salt, pepper, and minced garlic in a large bowl. Whisk to combine.
• Add the vegetables to the bowl and toss to coat. Cover and refrigerate for at least 20 minutes or up to 2 hours.
• Preheat a grill to medium high heat.
• Add the denser vegetables first, such as the carrots or asparagus.  Cook for 3-4 minutes, then add the rest of the vegetables to the grill.
• Cook the vegetables for 3-5 minutes per side or until browned and tender.
• Place the vegetables on a serving plate.