Grilled Balsamic Maple Vegetables
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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 119 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | trace |
| 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% |
-
1 lb (500 g) thick asparagus spears
2 zucchini
1 each sweet red and yellow pepper
1 large red onion
1 bunch carrots (about 8 oz/250 g), peeled
2 tbsp (25 mL) vegetable oil
1 tbsp (15 mL) chopped fresh thyme (or 1 tsp/5 mL dried)
1/2 tsp (2 mL) each salt and pepper
1/3 cup (75 mL) balsamic vinegar
1/4 cup (50 mL) 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
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