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  • Balsamic Glaze
  • 2 garlic cloves, crushed with press
  • 1/4 cup balsamic vinegar
  • 1/4 cup honey
  • 1 tablespoon Worcestershire sauce
  • 1/8 teaspoon salt
  • 1-1/2 teaspoons cornstarch
  • Grilled Vegetables
  • 4 pounds fresh vegetables: cauliflower and/or broccoli florets, green beans, halved bell peppers, halved carrots, halved tomatoes, mushrooms, sliced red onion, sliced sweet potatoes and/or sliced zucchini and/or yellow squash
  • 1/4 cup olive oil
  • 1 tablespoon chopped fresh rosemary leaves


  1. Prepare outdoor grill for direct grilling over medium heat.
  2. Prepare Balsamic Glaze: In small saucepot, whisk together garlic, vinegar, honey, Worcestershire and salt. Cook over medium heat 2 minutes or until mixture simmers. In small bowl, whisk together cornstarch and 1-1/2 teaspoons water; add to balsamic mixture and heat to boiling, stirring constantly with whisk. Remove from heat.
  3. Prepare Grilled Vegetables: In large bowl, toss vegetables with oil. Place vegetables on hot grill rack and cook 7 to 10 minutes or until tender, turning vegetables once halfway through cooking.
  4. To serve, transfer vegetables to serving platter. Sprinkle with rosemary and serve with Balsamic Glaze.

  • 186 Calories
  • 7g Fat (1g Saturated)
  • 0mg Cholesterol
  • 118mg Sodium
  • 29g Carbohydrates
  • 5g Fiber
  • 4g Protein