Maple Grilled Veggies

The joys of summer are here – long warm nights, lazy weekends and a general sense of contentment. But as are new jobs, reunions with friends and a whole new set of activities. Outside of our year’s daily schedule, it can be difficult to establish a routine – a normal dinner routine – in the summer. You want something that’s light, requires minimal appliances (the less heat the better) and can accommodate however many people happen to be around your table that night. These roasted veggies are quick and versatile: add them to salads, pair with grilled meat or put right in a sandwich. With minimal clean up as well, you’ll have more time to enjoy all that summer has to offer. 

Serves 4


1 bunch of asparagus (15-20 pieces)

1 small eggplant

1/2 red onion

1 red pepper

4 tbsp maple syrup

2 tbsp olive oil

2 tbsp sesame oil

1 tsp chili powder

1 tsp salt

Black pepper

  1. Preheat BBQ to high heat or around 450 degrees C.
  2. Wash and chop all veggies into small pieces (roughly the same size so they cook evenly). Place in a large bowl.

DSC001923. Add in the syrup, oils, chill powder, salt and pepperDSC00194 4. Toss well to combineDSC00197 DSC00198 5. Place on a BBQ safe sheet or basket and cook, stirring often, until veggies are tender and browned, about 20 minutes. Enjoy!DSC00203