Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Healthy antioxidant rich vegetables get a flavorful punch when marinated in balsamic vinaigrette and grilled.

Recipe by Cooking Light June 1998

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Credit: Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe Summary test

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a bowl.

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  • 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.

Chef's Notes

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.

Nutrition Facts

87 calories; calories from fat 24%; fat 2.3g; saturated fat 0.3g; mono fat 1.3g; poly fat 0.4g; protein 2.7g; carbohydrates 16.6g; fiber 2.6g; iron 1.5mg; sodium 168mg; calcium 71mg.
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