PrintThe grill isn’t just for meat anymore! Here’s a different way to cook your vegetables that is sure to please!
Ingredients:
2 tbsp. balsamic vinegar
1 tbsp. honey
½ tbsp. olive oil
½ tsp. black pepper
2 cloves garlic, minced
2 Italian plum tomatoes, halved
1 fresh small zucchini, cut lengthwise into ¼-inch slices
½ eggplant, small (approximately 1 pound), cut crosswise into 1-inch thick slices
½ medium red bell pepper, cut into 4 wedges
½ medium onion, cut into 2-inch thick wedges
Instructions:
In a small bowl, combine balsamic vinegar, honey, olive oil, black pepper and garlic. Set aside.
Combine all the vegetables together in a bowl. Place into a large re-sealable plastic bag, along with the balsamic vinegar marinade; seal bag. Allow to marinate in the refrigerator for one hour, turning occasionally.
Preheat grill on medium. Remove vegetables from bag, reserving the marinade. Place vegetables on grill rack coated with cooking spray. Grill about 7 minutes on each side or until onion is tender; baste with reserved marinade as needed.
Nutrition Facts
(Serves 4):
Calories: 73
Total Fat: 2 g
Saturated Fat: .5 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 8 mg
Total Carbohydrates: 14 g
Fiber: 3 g
Protein: 2 g
You can eat great and still lose weight! Join eDiets for more delicious recipes that will make slimming down simple.
Email Page
