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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Terrific for summer, this recipe calls for fresh vegetables brushed with a mild maple glaze and then grilled to perfection. They go well with any meat dish. Ingredients:
1/3 cup balsamic vinegar |
1/3 cup maple syrup |
1 large red onion |
1 pound fresh asparagus, trimmed |
1 pound baby carrots |
2 medium zucchini, cut lengthwise into thirds and seeded |
1 medium sweet red pepper, cut into eight pieces |
1 medium sweet yellow pepper, cut into eight pieces |
2 tablespoons olive oil |
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. For glaze, in a small saucepan, bring vinegar and syrup to a boil. Reduce heat; cook and stir over medium heat for 6-8 minutes or until thickened. Remove from the heat; set aside.
2. Cut onion into eight wedges to 1/2 in. of the bottom. Place the onion, asparagus, carrots, zucchini and peppers in a large bowl. Drizzle with oil and sprinkle with seasonings; toss to coat.
3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Arrange vegetables on rack.
4. Grill, covered, over medium heat or broil 4 in. from the heat for 10 minutes on each side. Brush with half of the glaze; grill 5-8 minutes longer or until crisp-tender. Before serving, brush with remaining glaze. Yield: 8 servings.
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