Directions:
- 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.
- 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.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Arrange vegetables on rack.
- Grill, covered, over medium heat or broil 4 in. from the heat for 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. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.92 Kcal (515 kJ) | ||
| Calories from fat | 31.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.51g | 5% | |
|---|---|---|---|
| Sodium | 196.73mg | 8% | |
| Potassium | 393.51mg | 8% | |
| Total Carbs | 20.97g | 7% | |
| Sugars | 16.32g | 65% | |
| Dietary Fiber | 3.88g | 16% | |
| Protein | 2.29g | 5% | |
| Vitamin C | 45.6mg | 76% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 1.9mg | 10% | |
| Calcium | 55.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 63.94 Kcal (268 kJ) | ||
| Calories from fat | 16.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.82g | 5% | |
|---|---|---|---|
| Sodium | 102.33mg | 8% | |
| Potassium | 204.68mg | 8% | |
| Total Carbs | 10.91g | 7% | |
| Sugars | 8.49g | 65% | |
| Dietary Fiber | 2.02g | 16% | |
| Protein | 1.19g | 5% | |
| Vitamin C | 23.7mg | 76% | |
| Vitamin A | 0.3mg | 19% | |
| Iron | 1mg | 10% | |
| Calcium | 29.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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