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Рецепт Grilled Balsamic Vegetables
by Global Cookbook

Grilled Balsamic Vegetables
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  Порций: 8

Ингредиенты

  • 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

Инструкции

  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. Makes 8 servings.