Brushed with a mild maple glaze before being grilled, these veggies are the hit of summer. They go well with any entree.
—LORRAINE CALAND SHUNIAH, ON
PREP: 20 MIN. • GRILL: 25 MIN. • MAKES: 8 SERVINGS
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 8 pieces
1 medium sweet yellow pepper, cut into 8 pieces
2 tablespoons olive oil
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
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 onion, asparagus, carrots, zucchini and peppers in a large bowl. Drizzle with oil and sprinkle with seasonings; toss to coat.
3. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Arrange vegetables on rack.
4. Grill, covered, over medium heat or broil 4 in. from heat 10 minutes on each side. Brush vegetables with half of the glaze; grill 5-8 minutes longer or until crisp-tender. Before serving, brush with remaining glaze.