Grilled Marinated Vegetables with Radicchio

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Yield: 6 servings.

MARINADE:
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

1. Marinate vegetables for 15 minutes.
2. 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.
3. Tip: Protect tips of radicchio leaves with aluminum foil placed on grill.