Grilled Veggies with Honey-Thyme Vinaigrette

Name: Grilled Veggies with Honey-Thyme Vinaigrette
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 2 tbsp. red wine vinegar; 1/2 tsp. honey; Kosher salt; Pepper; 1 shallot, finely chopped; 1 tsp. fresh thyme, plus more for serving; 2 tbsp. olive oil, plus more for brushing vegetables; 2 yellow summer squash, sliced; 2 zucchini, sliced; 1 small eggplant, sliced; 2 red peppers, quartered lengthwise; 1 lb. asparagus

By The Good Housekeeping Test KitchenPublished: Jun 21, 2018

Danielle Occhiogrosso Daly

Yields:

6 serving(s)

Total Time:

20 mins

Cal/Serv:

135

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Meet your new go-to summer side.

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Ingredients

2 Tbsp. red wine vinegar
1/2 tsp. honey
Kosher salt
Pepper
1 shallot, finely chopped
1 tsp. fresh thyme, plus more for serving
2 Tbsp. olive oil, plus more for brushing vegetables
2 yellow summer squash, sliced
2 zucchini, sliced
1 small eggplant, sliced
2 red peppers, quartered lengthwise
1 lb. asparagus

Directions

1. Step 1Heat grill to medium-high. In small bowl, whisk together vinegar, honey and 1/2 teaspoon each salt and pepper to dissolve. Stir in shallot and thyme; let sit while grilling vegetables.
2. Step 2Brush vegetables with oil and season with salt and pepper. Grill, turning once, until lightly charred and just tender, 2 to 4 minutes per side; transfer to platter.
3. Step 3Stir 2 tablespoon oil into vinegar mixture; serve over vegetables and sprinkle with additional thyme if desired.

Nutritional information (per serving): About 135 calories, 7.5 g fat (1 g saturated), 5 g protein, 250 mg sodium, 15 g carb, 6 g fiber

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