Grilled Balsamic Maple Vegetables Grilled Balsamic Maple Vegetables

Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: June, 2002



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.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 167 mg
  • Protein 2 g
  • Calories 119.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 21 g


  • Iron 7.0
  • Folate 36.0
  • Calcium 4.0
  • Vitamin A 69.0
  • Vitamin C 93.0
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Grilled Balsamic Maple Vegetables