Did you know that improving your health can be as easy as cutting out meat and processed cold cuts one day a week? Doing so can reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity.

Enter Meatless Monday. This week's recipe is Grilled Vegetable Platter Recipe. "Brightly colored and packed with flavor, these no-fuss veggies are perfect for entertaining or even as a light snack," says the Taste of Home website, which provided the recipe. It adds, "Grilling brings out their natural sweetness while the seasoning kicks them up a notch."

Grilled Vegetable Platter Recipe
Serves 6
-- 1/4 cup olive oil
-- 2 tablespoons honey
-- 1 tablespoon plus 1/2 teaspoon balsamic vinegar, divided
-- 1 teaspoon dried oregano
-- 1/2 teaspoon garlic powder
-- 1 pound fresh asparagus, trimmed
-- 3 small carrots, cut in half lengthwise
-- 1 large sweet red pepper, cut into 1-inch strips
-- 1 medium yellow summer squash, cut into 1/2-inch slices
-- 1 medium red onion, cut into four wedges
-- 1/8 teaspoon pepper
-- Dash salt

In a small bowl, combine the oil, honey, 1 tablespoon vinegar, oregano and garlic powder. Pour 3 tablespoons marinade into a large resealable plastic bag; add the vegetables. Seal bag and turn to coat; refrigerate for 1 1/2 hours. Cover and refrigerate remaining marinade.

Place vegetables on a grilling grid. Transfer to grill rack. Grill, covered, over medium heat for 4-6 minutes on each side or until crisp-tender.

Transfer to a large serving platter. Combine reserved marinade and remaining vinegar; drizzle over vegetables. Sprinkle with pepper and salt. 

Editor's Note: If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.

Nutrition info: Per gram serving: 144 calories, 9 g total fat, 2 g saturated fat, 0 grams trans fat, 0 mg cholesterol, 50 mg sodium, 15 g total carbs, 3 g dietary fiber and 2 g protein.

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(Photo: Food Network)