Broiled Balsamic-Maple Vegetables
from woodland hues

A selection of fresh vegetables broiled with a sultry sweet-tangy sauce. This recipe originates in Our Canada magazine, and calls for grilling the veggies. A variety of other veggies could be used also.

SERVES 4

• 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

For glaze, bring vinegar and syrup to boil in a small saucepan.

Reduce heat and cook over medium heat, keeping an eye on it, until it begins to thicken.

Set aside to cool.

Place cut up vegetables in a large bowl.

Drizzle with olive oil.

sprinkle with seasonings and toss to coat.

Broil vegetables 15 - 20 min, turning and stirring them around once.

Brush with half the glaze and broil 6 - 8 min longer or until crisp tender.

Add remaining glaze just before serving.