• In a small bowl, whisk together vinegar, honey, ¼ 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 ¼ tsp salt.

Nutrition Facts

239 calories; 14 g total fat; 0 mg cholesterol; 228 mg sodium. 28 g carbohydrates; 5 g protein;