Grilled Vegetables with Balsamic Vinaigrette

Grilled Vegetables with Balsamic Vinaigrette Recipe
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Healthy antioxidant rich vegetables get a flavorful punch when marinated in balsamic vinaigrette and grilled.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 87
Caloriesfromfat 24 %
Fat 2.3 g
Satfat 0.3 g
Monofat 1.3 g
Polyfat 0.4 g
Protein 2.7 g
Carbohydrate 16.6 g
Fiber 2.6 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 168 mg
Calcium 71 mg

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

Preparation

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.

Note:

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.