Instructions: Whether youre invited away for the weekend or just for one day, these maple-glazed vegetables are easy to prepare in advance, then pack and take along. They are delicious hot or at room temperature.

Snap off woody ends of asparagus. Cut zucchini lengthwise into thirds. Seed and core red and yellow peppers; cut each into 8 wedges. Set onion on root end; cut into 8 wedges, leaving end intact. Place asparagus, zucchini, red and yellow peppers, onion and carrots in bowl; toss with oil, thyme, salt and pepper.

Place vegetables on greased grill over medium-high heat. Close lid and cook: 3 minutes for asparagus; 6 minutes for zucchini, peppers and onion; and 7 minutes for carrots, rotating one-quarter turn halfway through to make crosshatched grill marks. Turn over; repeat rotating and cooking until tender-crisp.

Meanwhile, in small saucepan, bring vinegar and maple syrup to boil; boil until thickened, about 2 minutes. Brush one-quarter of the glaze over vegetables; turn over and brush again. Transfer to serving platter; brush with remaining glaze. (Make-ahead: Let cool; refrigerate in airtight container for up to 1 day. Serve at room temperature.)

Makes 8 servings.

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