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Maple Vegetable Medley

 Maple Vegetable Medley
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.
8 ServingsPrep: 20 min. Grill: 25 min.


  • 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


  • 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

2 of 2

Maple Vegetable Medley (continued)

Directions (continued)

  • or until crisp-tender. Before serving, brush with remaining glaze.
  • Yield: 8 servings.
Nutritional Facts: 1 serving equals 120 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 201 mg sodium, 21 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch, 1/2 fat.