Yield: 6 servings.
1/3 cup balsamic vinegar
1/2 cup olive oil
1 Tbsp. honey
1 clove crushed garlic
1 tsp. chopped fresh thyme or rosemary
to taste, salt and pepper
* * *
1 head Royal Rose™ Radicchio, cut into six wedges through core
3 small zucchini, sliced in half lengthwise
3 large mushrooms, cut in half
6 asparagus spears
1 red pepper, seeded and cut into eight pieces
1 yellow pepper, seeded and cut into eight pieces
3 ears corn, broken into small pieces
- Marinate vegetables for 15 minutes.
- Cook on well-seasoned, medium-high grill. Brush with marinade while cooking, turning vegetables as needed. Vegetables are done when slightly softened and slightly charred.
- Tip: Protect tips of radicchio leaves with aluminum foil placed on grill.