Photo: Balsamic Grilled Vegetables Recipe
Ingredients
- 1 medium yellow squash, sliced on bias
- 1 medium zucchini, sliced on bias
- 1 medium eggplant, sliced into 1/2-inch thick circles
- 1 red onion, sliced in 1/2-inch thick circles
- 2 Roma tomatoes, sliced in 1/2 lengthwise
- 1 red bell pepper, stemmed, seeded, and quartered
- 1 yellow bell pepper, stemmed, seeded, and quartered
- 2 portobello mushroom caps, gilled and peeled
- 3 green onions
- Kosher salt
- Freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1/2 cup balsamic vinegar
Directions
Preheat grill to high.
Prepare all vegetables. Place vegetables in a roasting pan with the mushroom caps and green onions. Season vegetables generously with salt and pepper, and toss with the olive oil and balsamic vinegar. Place vegetables, cut side down, on the hot grill and cook for a couple minutes on each side, or until tender and nicely marked by the grill.
Remove from grill and toss with an additional 1/4 cup balsamic vinegar. Season with salt and pepper, to taste.
Per Serving: Calories: 158; Total Fat: 11.5 grams; Saturated Fat: 2 grams; Protein: 2 grams; Total carbohydrates: 12 grams; Sugar: 7 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 157 milligrams
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By Linda73
Angier, NC
on July 02, 2012
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Very good and very tasty!
By sodastar
San Francisco, CA
on January 29, 2009
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For eggplant haters, salt the sliced eggplant and let it sit in a colander or rack for about an hour before cooking. I promise you will enjoy it.
By lussyg_10359857
Syracuse, NY
on May 11, 2008
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I love grilling and I also love Balsamic vinegar. This recipe is one of the best low fat and low carb recipe you can make, and it is so easy to prepare.
I just tryed it yesterday and my guests were so happy with their meal. This is a great recipe and I will definately try it over and over again.
Read all 28 reviews