Grilled Vegetables with Balsamic Vinaigrette

Grilled Vegetables with Balsamic Vinaigrette
Grilled Vegetables with Balsamic Vinaigrette

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1/4

    cup balsamic vinegar

  • 2

    tablespoons honey

  • 1

    tablespoon olive oil

  • 1

    teaspoon coarsely ground black pepper

  • 1/2

    teaspoon 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 ounces)

  • Cooking spray

Directions

Combine first 6 ingredients in a bowl. 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. 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. Serving Size:1 cup

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