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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (330g) Recipe makes 4 servings The following items or measurements are not included below: 1/3 cup balsamic vinegar |
||
| Calories 186 | ||
| Calories from Fat 36 | (19%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.1g | 6% | |
| Saturated Fat 0.6g | 3% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 81mg | 3% | |
| Potassium 801mg | 22% | |
| Total Carbohydrate 37.1g | 12% | |
| Dietary Fiber 6.1g | 24% | |
| Sugars 24.9g | ||
| Protein 4.2g | 8% | |
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SERVES 4
Ingredients
- 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
Glaze
- 1/3 cup balsamic vinegar
- 1/3 cup maple syrup
Directions
1
For glaze, bring vinegar and syrup to boil in a small saucepan.2
Reduce heat and cook over medium heat, keeping an eye on it, until it begins to thicken.3
Set aside to cool.4
Place cut up vegetables in a large bowl.5
Drizzle with olive oil.6
sprinkle with seasonings and toss to coat.7
Broil vegetables 15 - 20 min, turning and stirring them around once.8
Brush with half the glaze and broil 6 - 8 min longer or until crisp tender.9
Add remaining glaze just before serving.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Asparagus
- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Vegetables > Peppers
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven > Broil/Grill
- Preparation > Equipment > Outdoor > Barbecue
- Preparation > Presentation > Served Hot
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Millie1981
On Feb 14, 2008
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.
From: Maito
On Jun 26, 2007
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!
From: ~Jen~
On May 7, 2007
An easy dish that lets the beautiful colors and flavors of the veggies come through! I did these in the oven but next time will try it on the grill.
From: yogiclarebear
On Jun 1, 2007
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!
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