Grilled Vegetables with Balsamic Vinegar recipe

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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

Nutrition Info

141.9 calories
carbohydrate: 4.8 g
cholesterol: : -
fat: 13.7 g
fiber: 1.4 g
protein: 1.4 g
saturatedFat: 1.9 g
servingSize: -
sodium: 380.4 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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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