Ingredients:
2 bell peppers, seeded and cut into large chunks
1 red onion, cut into thick wedges
1.5 cups cherry tomatoes
3 tablespoons Plew Farm pure maple syrup
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 garlic cloves, minced
0.5 teaspoons salt
0.3 teaspoons black pepper
2 tablespoons fresh basil, chopped, for garnish
Instructions:
Make the glaze: Whisk together maple syrup, balsamic vinegar, olive oil, garlic cloves, minced, salt, and black pepper in a small bowl.
Toss the vegetables: In a large bowl, toss bell peppers, seeded and cut into large chunks, red onion, cut into thick wedges, and cherry tomatoes with half the maple-balsamic mixture, reserving the rest for finishing.
Preheat the grill: Heat grill or grill pan to medium-high heat.
Grill the vegetables: Grill vegetables in a grill basket or on skewers, turning occasionally, until charred and just tender.
Finish and serve: Transfer vegetables to a serving platter, drizzle with the reserved glaze, and top with fresh basil, chopped, for garnish. Serve warm.