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Ingredientes
- 1 lb thick asparagus spears
- 2 x zucchini
- 1 x sweet red and yellow pepper
- 1 lrg red onion
- 1 bn carrots (about 8 ounces), peeled
- 2 Tbsp. vegetable oil
- 1 Tbsp. minced fresh thyme (or possibly 1 tsp. dry)
- 1/2 tsp each salt and pepper
- 1/3 c. balsamic vinegar
- 1/4 c. maple syrup
Direcciones
- Whether you're invited away for the weekend or possibly just for one day, these maple-glazed vegetables are easy to prepare in advance, then pack and take along. They are delicious warm or possibly at room temperature.
- 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 min for asparagus; 6 min for zucchini, peppers and onion; and 7 min for carrots, rotating one-quarter turn halfway through to make crosshatched grill marks. Turn over; repeat rotating and cooking till tender-crisp.
- Meanwhile, in small saucepan, bring vinegar and maple syrup to boil; boil till thickened, about 2 min. Brush one-quarter of the glaze over vegetables; turn over and brush again. Transfer to serving platter; brush with remaining glaze. (Make-ahead: Let cold; chill in airtight container for up to 1 day. Serve at room temperature.)
- Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 8 servings | |
| Calories 90 | |
| Calories from Fat 32 | 36% |
| Total Fat 3.59g | 4% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 165mg | 7% |
| Potassium 282mg | 8% |
| Total Carbs 13.96g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 10.4g | 7% |
| Protein 1.56g | 2% |
