Grilled Vegetables with Balsamic Vinaigrette
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Ingredients
¼ cup balsamic vinegar
2 tablespoons honey
1 tablespoon olive oil
1 teaspoon coarsely ground black pepper
½ teaspoon salt
4 garlic cloves, minced
4 plum tomatoes, cut in half
2 zucchini, sliced lengthwise in 1/4-inch thick slices
1 (1 lb) eggplant, sliced crosswise in 1-inch thick slices
1 red bell pepper, cut into 8 slices
1 onion, sliced into 2-inch thick slices
1 small bunch kale (about 8 ounces)
Cooking Spray
To make
Vegetables that are rich in beneficial antioxidants get a fragrant taste if they are marinated in balsamic sauce and cooked on the grill.
Combine the first 6 ingredients in a bowl.Combine tomatoes and the following 5 ingredients (tomatoes and cabbage) in a bowl. Spread the balsamic sauce and vegetable mixture evenly over 2 large zippered plastic bags. Cover; marinate in the refrigerator for 1 hour, turning the bags occasionally.Remove the vegetables from the bags; leave the marinade. Prepare the grill. Place the vegetables on a grill rack greased with cooking spray; saute for 7 minutes on each side or until the onions are tender, drizzling with the remaining marinade.
Combine the first 6 ingredients in a bowl.Combine tomatoes and the following 5 ingredients (tomatoes and cabbage) in a bowl. Spread the balsamic sauce and vegetable mixture evenly over 2 large zippered plastic bags. Cover; marinate in the refrigerator for 1 hour, turning the bags occasionally.Remove the vegetables from the bags; leave the marinade. Prepare the grill. Place the vegetables on a grill rack greased with cooking spray; saute for 7 minutes on each side or until the onions are tender, drizzling with the remaining marinade.
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Author:Admin
Published: 11/20/2023 9:08 PM
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