Maple Vegetable Medley

• 1/3 cup balsamic vinegar
• 1/3 cup maple syrup
• 1 large red onion
• 1 pound fresh asparagus, trimmed
• 1 pound baby carrots
• 2 medium zucchini, cut lengthwise into thirds and seeded
• 1 medium sweet red pepper, cut into eight pieces
• 1 medium sweet yellow pepper, cut into eight pieces
• 2 tablespoons olive oil
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. For glaze, 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.
2. Cut onion into eight wedges to 1/2 in. of the bottom. Place the onion, asparagus, carrots, zucchini and peppers in a large bowl. Drizzle with oil and sprinkle with seasonings; toss to coat.
3. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Arrange vegetables on rack.
4. Grill, covered, over medium heat or broil 4 in. from heat 10 minutes on each side. Brush with half of the glaze; grill 5-8 minutes longer or until crisp-tender. Before serving, brush with remaining glaze.

balsamic vinegar, maple syrup, red onion, fresh asparagus, carrots, zucchini, sweet red pepper, sweet yellow pepper, olive oil, thyme, salt, pepper

Taken from www.tasteofhome.com/recipes/maple-vegetable-medley/ (may not work)