GRILLED VEGETABLE PLATTER

GRILLED VEGETABLE PLATTER 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 1/4 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 Kosher salt and freshly ground black pepper, to taste Preheat grill to medium high heat. 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. Brush olive oil mixture onto the asparagus, tomatoes, carrots, squash, zucchini and red onion; let sit for 10-15 minutes. Transfer vegetables to a grill basket; place basket onto the grill. Cook, turning occasionally, until vegetables are lightly charred all over, about 10-12 minutes. Serve immediately, drizzled with remaining marinade, if desired.