Simple sauce for grilled veggies
This was a request by my McDougall friend Lina. She wanted to have some good skewered veggies on the barbecue.
Knowing that you need a good sauce, that is what I focused on. You could make this with any veggies you wanted. Today I used mushrooms, tomatoes and red bell peppers. I did them individually because I wanted to know how each one tasted with the sauce, separate from each other.
One thing to note, the best way to skewer veggies for grilling on the barbecue is with two skewers. It makes it easier to turn the veggies. Also, soak them in some water for an hour before you cook. It keeps them from burning too much.
3/4 cup good balsamic vinegar
2 tablespoons maple syrup
In a small, nonstick pan, pour the balsamic vinegar. Set on the stove over medium heat. Allow to come up to a simmer, and simmer for 20 minutes, or until it has reduced by half. Take off the heat and add the maple syrup, and stir well. Set aside and let cool to room temperature.
While it is cooling, you can skewer your veggies. Take your time, if you try and do them fast, they will oftentimes split in two.
Place on your barbecue grill over medium heat. After 10 minutes, turn carefully, and brush on some of your balsamic glaze.
Let go another 10 minutes, and turn again. Brush again with the glaze. This time turn every minute for another 5 minutes, brushing each time. This should use all your glaze.
Remove from heat, and let cool for a couple minutes, remove from skewers and enjoy with rice or potatoes.