ingredients
3    tablespoons   pomegranate balsamic vinegar
3    tablespoons   honey
1/2   teaspoon   salt
1/4   teaspoon   black pepper
6    tablespoons   canola oil
1    tablespoon   chopped fresh sage
1    tablespoon   chopped parsley
1    teaspoon   chopped rosemary
1    pound   asparagus, trimmed
1      medium eggplant (about 1 lb), cut into 1/2-inch slices
1      large summer squash (about 8 oz), cut into 1/2-inch slices
1      sweet red pepper, seeded and cut into 1/2-inch strips
8    ounces   baby carrots, halved lengthwise
2      large shallots (about 6 oz), peeled and cut into 8 pieces
directions
In a small bowl, whisk together vinegar, honey, tsp of the salt and the black pepper. Gradually whisk in oil; add sage, parsley and rosemary. Set aside.
Heat a gas grill to mediumhigh or the coals in a charcoal grill to medium-hot. Lightly grease grates.
Brush vegetables with dressing. Grill for about 5 minutes per side, until crisp-tender. Brush with additional dressing and turn as needed to prevent burning. Cook in batches if necessary. (You may want to use a grilling grid for thinner vegetables.)
To serve, arrange on a platter and drizzle with remaining dressing. Season with remaining tsp salt.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 239, Fat, total (g) 14, chol. (mg) 0, sat. fat (g) 1, carb. (g) 28, fiber (g) 6, pro. (g) 5, sodium (mg) 228, Percent Daily Values are based on a 2,000 calorie diet