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grilled balsamic maple vegetables

Grilled Balsamic Maple Vegetables

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La Ferme Martinette

Recipe Information

Yield:    8 servings
Cook Time:   15 min
Level:   Easy



  1. Snap off woody ends of asparagus. Cut zucchini lengthwise into thirds.
  2. Seed and core red and yellow peppers; cut each into 8 wedges.
  3. Set onion on root end; cut into 8 wedges, leaving end intact.
  4. Place asparagus, zucchini, red and yellow peppers, onion and carrots in bowl; toss with oil, thyme, salt and pepper.
  5. Place vegetables on greased grill over medium-high heat.
  6. 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.
  7. Turn over; repeat rotating and cooking until tender-crisp.
  8. Meanwhile, in small saucepan, bring vinegar and maple syrup to boil; boil until thickened, about 2 minutes.
  9. Brush one-quarter of the glaze over vegetables; turn over and brush again.
  10. 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.)

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