⅓ balsamic vinegar
½ cup olive oil
1 tablespoon honey
1 clove crushed garlic
1 teaspoon chopped fresh thyme or rosemary
Salt and pepper to taste
1 head 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 eights
1 yellow pepper, seeded and cut into eights
3 ears corn, broken into small pieces
In a large bowl combine the vinegar, oil, honey, garlic, herbs and salt and pepper until well mixed. Add the vegetables and toss gently to coat. 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. If desired, place aluminum foil on the grill before cooking the radicchio leaves.