Prep 20 mins
Cook 30 mins
A selection of fresh vegetables broiled with a sultry sweet-tangy sauce. This recipe originates in Our Canada magazine, and calls for grilling the veggies. A variety of other veggies could be used also.
- 3⁄4 lb asparagus spear, trimmed
- 3⁄4 lb carrot, halved and quartered
- 2 small zucchini, halved and cut into thirds
- 1 large red pepper, seeded, cut into eights
- 1 medium red onion, cut into wedges
- 1 -2 tablespoon olive oil
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme, minced
- salt and pepper
- 1⁄3 cup balsamic vinegar
- 1⁄3 cup maple syrup
- For glaze, bring vinegar and syrup to boil in a small saucepan.
- Reduce heat and cook over medium heat, keeping an eye on it, until it begins to thicken.
- Set aside to cool.
- Place cut up vegetables in a large bowl.
- Drizzle with olive oil.
- sprinkle with seasonings and toss to coat.
- Broil vegetables 15 - 20 min, turning and stirring them around once.
- Brush with half the glaze and broil 6 - 8 min longer or until crisp tender.
- Add remaining glaze just before serving.
Excellent recipe! Very simple to prepare, and tasted great. My BF was skeptical about the glaze (thought it would be too sweet) but he loved it - he had a huge serving of seconds! I used light syrup and was afraid the glaze wouldn't thicken, but it worked perfectly. This is my new go-to veggie side dish when I need something quick and easy.
I used different vegetables -- sweet potatoes and golden beets with the red pepper. And only a tablespoon each of the balsamic and maple syrup (I knew it would be way too sweet for us with a 1/3 cup). It was really yummy!
I'm giving this 4 stars because it is a solid and well written recipe. But we didn't really dig the glaze to much, just wasn't our thing. The vegetable blend was wonderful however, and I think we would love this recipe without the glaze. I am glad to have tried it and it was a really nice presentation though!