Balsamic Vinaigrette Marinated Grilled Vegetables

Did you know that today is National Eat Vegetables Day? Here is a delicious recipe for a veggie side dish! Pair with some grilled chicken or fish for a delicious and light meal.


1/4 cup balsamic vinegar
2 Tbsp honey
1 Tbsp olive oil
1 tsp ground black pepper
1/2 tsp salt
4 garlic cloves, minced
4 plum tomatoes, halved
2 zucchini, cut lengthwise into 1/4-inch slices
1 (1-pound) eggplant, cut crosswise into 1-inch thick slices
1 red bell pepper, cut into 8 wedges
1 onion, cut into 2-inch thick wedges
1 small bunch kale (about 8 oz)
cooking spray

1. Combine first 6 ingredients in a bowl.
2. Combine tomatoes and next 5 ingredients (tomatoes through kale) in a bowl. Divide balsamic vinaigrette and vegetable mixture evenly between 2 large zip-top plastic bags. Seal; marinate in refrigerator 1 hour, turning bags occasionally.
3. Remove vegetables from bags; reserve marinade. Prepare grill. Place vegetables on grill rack coated with cooking spray; grill 7 minutes on each side or until onion is tender, basting with reserved marinade.

Yield: 8 servings (87 calories, 2.3 g total fat, 0.3 g saturated fat, 2.7 g protein, 16.6 g carbohydrate, 2.6 g fiber, 0 mg cholesterol)

Cooking Light, June 1998



Filed under Nourish the Body

3 responses to “Balsamic Vinaigrette Marinated Grilled Vegetables

  1. AgileWriter

    Hope you had a wonderful Father’s day.
    Check out Vegan Ideas for Vegan Grills

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