Need about 6 cups of assorted veggies of your choice. Amazing flavor when done!
1/2 lb. asparagus, cut tips to about 3 inches
1 c. (small baby) carrots – slice the thick ones in half
1 small yellow squash, sliced
1 small zucchini, sliced
1 stalk broccoli florets (could also add cauliflower florets)
small peppers, cut into chunks (I use red, orange, green & yellow)
1 c. green beans, ends trimmed
1 large red onion, sliced thin
1/2 lb. mushrooms, quartered
2-3 Tbls. extra virgin olive oil
1 -1/2 t. dried thyme
1/2 - 1 t. salt
1/2 - 1 t. pepper
1/3 c. good balsamic vinegar (18 yr or older)
1/3 c. maple syrup
Put vegetables in a 2-gallon zip lock bag; add the oil and seasonings and refrigerate all day.
Make the glaze just before grilling. 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.
Pour vegetables into a grill pan or a 9 x 13-inch foil grill pan (with holes on the bottom). Grill, covered (not foil pan) over medium heat for 10 minutes on each side.
Brush with half of the glaze; grill 5-8 minutes longer or until crisp-tender. Be careful not to burn.
Transfer to a serving dish. Before serving, brush with remaining glaze.