Grilled Vegetables with Balsamic Vinegar

4.6
(127)

A simple recipe for vegetables that let's their quality and freshness shine through! A variety of other vegetables (cut at least 1/2-inch thick) can be used with this recipe such as: mushrooms, onions, squash, and red peppers.

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Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
45 mins
Total Time:
1 hrs 10 mins
Servings:
8
Yield:
8 servings

Ingredients

  • ½ cup olive oil

  • 2 tablespoons soy sauce

  • 2 tablespoons balsamic vinegar

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • 2 medium eggplants, cut into 1/2-inch slices

  • 3 medium zucchinis, cut into 1/2-inch slices

  • 2 medium green bell peppers, cut into 1/2-inch slices

Directions

  1. Whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper in a large bowl. Toss eggplants, zucchinis, and bell peppers in soy sauce marinade. Marinate for about 45 minutes.

  2. Preheat grill for medium heat and lightly oil the grate. Remove vegetables from marinade, shaking off excess.

  3. Grill vegetables on preheated grill until tender, 10 to 15 minutes, brushing vegetables with marinade. Transfer cooked vegetables to a platter and serve with any remaining marinade.

Nutrition Facts (per serving)

142 Calories
14g Fat
5g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 142
% Daily Value *
Total Fat 14g 18%
Saturated Fat 2g 10%
Sodium 380mg 17%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 5%
Total Sugars 3g
Protein 1g
Vitamin C 37mg 183%
Calcium 17mg 1%
Iron 1mg 3%
Potassium 258mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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