Maple Vegetable Medley Recipe

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Maple Vegetable Medley Recipe
Maple Vegetable Medley Recipe photo by Taste of Home
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Maple Vegetable Medley Recipe

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4 2 1
Publisher Photo
Terrific for summer, this recipe calls for fresh vegetables brushed with a mild maple glaze and then grilled to perfection. They go well with any meat dish.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Grill: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Grill: 25 min.

Ingredients

  • 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 eight pieces
  • 1 medium sweet yellow pepper, cut into eight pieces
  • 2 tablespoons olive oil
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

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.
Cut onion into eight wedges to 1/2 in. of the bottom. Place the onion, asparagus, carrots, zucchini and peppers in a large bowl. Drizzle with oil and sprinkle with seasonings; toss to coat.
Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Arrange vegetables on rack.
Grill, covered, over medium heat or broil 4 in. from heat 10 minutes on each side. Brush with half of the glaze; grill 5-8 minutes longer or until crisp-tender. Before serving, brush with remaining glaze. Yield: 8 servings.
Originally published as Maple Vegetable Medley in Taste of Home June/July 2006, p41

Nutritional Facts

1 each: 120 calories, 4g fat (1g saturated fat), 0 cholesterol, 201mg sodium, 21g carbohydrate (16g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch, 1/2 fat.

  • 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 eight pieces
  • 1 medium sweet yellow pepper, cut into eight 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 the 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 with half of the glaze; grill 5-8 minutes longer or until crisp-tender. Before serving, brush with remaining glaze. Yield: 8 servings.
Originally published as Maple Vegetable Medley in Taste of Home June/July 2006, p41

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Reviews forMaple Vegetable Medley

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MY REVIEW
katlaydee3 User ID: 3741999 156486
Reviewed Nov. 2, 2013

"Really good side dish for a family dinner."

MY REVIEW
steve-annie User ID: 5727150 111249
Reviewed May. 11, 2011

"This isn't so much a review (although this looks like a great dish and I'd like to try it) as a question. According to this recipe, you'd be grilling these veggies for nearly half an hour. That doesn't seem right, and I wonder if that's why no one has reviewed this yet. Could it be that you grill the vegetables for a TOTAL of 10 minutes in the first step, rather than 10 minutes on each side? Has anyone tried it?"

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