Grilled Vegetables with Balsamic Vinaigrette

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 87
  • Calories from fat: 24%
  • Fat: 2.3g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.7g
  • Carbohydrate: 16.6g
  • Fiber: 2.6g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 168mg
  • Calcium: 71mg

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

  1. Combine first 6 ingredients in a bowl.
  2. 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.
  3. 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.

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