Healthy antioxidant rich vegetables get a flavorful punch when marinated in balsamic vinaigrette and grilled.
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)
How to Make It
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.