Articles & Recipes
Barbecue Maple Vegetables
Ingredients
1 large zucchini (300 grams)
4 medium peeled carrots (400 grams)
1 large peeled Spanish onion (150 grams)
4 baby eggplant (200 grams)
1 medium red capsicum (150 grams)
1 medium yellow capsicum (150 grams)
2 tabsp Maple syrup (40 ml)
1 tabsp unsaturated oil (20 ml)
2 Tabsp Balsamic vinegar (40 ml)
1 tabsp finely chopped fresh thyme or 1 teaspoon dried
Method
Cut zucchini and carrots lengthwise into large wedges.
Cut onion into 8ths.
Cut eggplant in half
Cut Capsicums into large cubes
Mix syrup, oil and vinegar together to form a marinade.
Place carrot on a hot open grill and brush with marinade.
Close lid and leave for 5 minutes.
Add onion, brush with marinade and leave 2 minutes more.
Turn vegetables and brush with marinade again.
Add Zucchini, eggplant and capsicum brushing with marinade.
Cover and cook for 3 minutes, turn vegetables and brush again.
Remove to serving dish to keep warm as soon as tender crisp.
Serves : 6
Nutrients per Serve :
KJ 401, Calories 96, Carbohydrates(grams) 13, Fat(grams) 3.8, Protein(grams) 2.6
Note
Gluten Free, Lactose Free, Egg Free, Vegetarian
Tips
This may be made ahead and reheated in the microwave, but be careful not to over cook.