Grilled Balsamic Maple Vegetables

Grilled Balsamic Maple Vegetables
Servings 8


Whether you are 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.








  1. 1 lb (500 g) thick asparagus spears 
  2. 2 zucchini 
  3. 1 each sweet red and yellow pepper 
  4. 1 large red onion 
  5. 1 bunch carrots (about 8 oz/250 g), peeled 
  6. 2 tbsp (25 mL) vegetable oil 
  7. 1 tbsp (15 mL) chopped fresh thyme (or 1 tsp/5 mL dried) 
  8. 1/2 tsp (2 mL) each salt and pepper 
  9. 1/3 cup (75 mL) balsamic vinegar 
  10. 1/4 cup (50 mL) maple syrup



  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.)


Source: Recipe Feast