Prep: 25 min., Grill: 14 min. This flavor-packed dish is just as good served slightly chilled, so feel free to make ahead.
4 medium-size fresh beets
2 large red bell peppers
2 small zucchini
1 small eggplant
1 large red onion
1/4 cup canola oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Crumbled goat cheese (optional)
How to Make It
Trim stems from beets to 1 inch; cut into 1/2-inch-thick rounds. Cut bell peppers into 1-inch strips. Cut off ends of zucchini and eggplant; cut each lengthwise into 3/4-inch-thick slices. Cut onion into 1/2-inch-thick rounds.
Whisk together oil and vinegar in a large bowl. Add cut vegetables, and sprinkle vegetables evenly with salt and pepper, tossing to coat.
Grill vegetables, covered with grill lid, over medium-high heat (350° to 400°). Grill beets 4 to 7 minutes on each side or until tender; grill bell peppers, zucchini, eggplant, and onion 3 to 5 minutes on each side or until crisp-tender. Cool beets slightly, and, if desired, peel. Sprinkle vegetables with goat cheese, if desired.
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