Grilled Vegetable Platter

• 1 pound asparagus trimmed
• 1 pound cherry tomatoes stemmed
• 4 carrots cut lengthwise in half
• 1 yellow squash cut into 1/2-inch slices
• 1 zucchini cut into 1/2-inch slices
• 1 red onion cut into wedges

For the vinaigrette

• ¼ cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 3 cloves garlic minced
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh parsley leaves
• Kosher salt and freshly ground black pepper to taste