Grilled Vegetables with Balsamic Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Healthy antioxidant rich vegetables get a flavorful punch when marinated in balsamic vinaigrette and grilled. 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 |
Directions:
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.
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