Burgers with Chunky Grilled Vegetables
1. In small saucepan cook vinegar over low heat about 5 minutes or until reduced to 2 tablespoons and syrupy. Set aside.
3. Grill peppers and zucchini over medium heat for 5 minutes, turning occasionally. Add burgers and eggplant to grill. Grill for 4 to 6 minutes more or until burgers are heated through and vegetables are tender, turning occasionally. Remove from grill. Cut vegetables into 3/4- to 1-inch pieces.
4. To serve, spoon vegetables on burgers. Drizzle with balsamic vinegar.
ON THE GRILL:
Use a food thermometer to be sure patties reach minimum internal temperature of 165 degrees F.
®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company.
This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.
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