Grilled Balsamic Maple Vegetables
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 119 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | 0 |
| carb | 21 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 167 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 7 |
| vit A | 69 |
| vit C | 93 |
| folate | 36 |
Whether you're invited away for the weekend or just for one day, these maple-glazed vegetables are easy to prepare in advance, then pack and take along. They are delicious hot or at room temperature.
Ingredients
- 1 lb thick asparagus spears
- 2 zucchinis
- 1 sweet red pepper
- 1 sweet yellow pepper
- 1 large red onion
- 1 bunch carrots, (about 8 oz/250 g), peeled
- 2 tbsp vegetable oil
- 1 tbsp chopped fresh thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/3 cup balsamic vinegar
- 1/4 cup maple syrup
Preparation
Snap off woody ends of asparagus. Cut zucchini lengthwise into thirds. Seed and core red and yellow peppers; cut each into 8 wedges. Set onion on root end; cut into 8 wedges, leaving end intact. Place asparagus, zucchini, red and yellow peppers, onion and carrots in bowl; toss with oil, thyme, salt and pepper.
Place vegetables on greased grill over medium-high heat. Close lid and cook: 3 minutes for asparagus; 6 minutes for zucchini, peppers and onion; and 7 minutes for carrots, rotating one-quarter turn halfway through to make crosshatched grill marks. Turn over; repeat rotating and cooking until tender-crisp.
Meanwhile, in small saucepan, bring vinegar and maple syrup to boil; boil until thickened, about 2 minutes. Brush one-quarter of the glaze over vegetables; turn over and brush again. Transfer to serving platter; brush with remaining glaze. (Make-ahead: Let cool; refrigerate in airtight container for up to 1 day. Serve at room temperature.)
Source : Canadian Living Magazine: June, 2002
- Keywords : Sides; Vegetarian; Summer; Asparagus; Zucchini; Maple syrup; Make-Ahead; Grill/Barbecue;
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