Grilled Maple Vegetables recipe

[Guest guest]

Grilled Maple Vegetables

 

This will be my veggies for easter dinner.

I made it last week to test it out, and it was a hit.

 

1 pound thick asparagus spears

2 zucchini

1 each sweet red and yellow peppers

1 large red onion

1 bunch carrots (about 8 ounces), peeled

2 tablespoons vegetable oil

1 tablespoon fresh thyme (or 1 teaspoon dried)

1/2 teaspoon each salt and pepper

1/2 cup balsamic vinegar

1/4 cup maple syrup

 

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, pepper 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 glaze over vegetables; turn over and brush again.

Transfer to serving platter; brush with remaining glaze.

Makes 8 servings.