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grilled balsamic maple vegetables
Grilled Balsamic Maple Vegetables
Recipe courtesy of:
La Ferme Martinette
Recipe Information
Yield: 8 servings
Cook Time: 15 min
Level: Easy
Ingredients
- 1 lb (500 g) thick asparagus spears
- 2 zucchini
- 1 each sweet red and yellow pepper
- 1 large red onion
- 1 bunch (about 8 oz/250 g) carrots , peeled
- 2 tbsp (25 mL) vegetable oil
- 1 tbsp (15 mL) chopped fresh or dried thyme
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
- 1/3 cup (75 mL) balsamic vinegar
- 1/4 cup (50 mL) maple syrup
Directions
- 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.)
