Grilled Balsamic Vegetables

Enjoy the great outdoors! While you have the grill going for your meat, cook this savory dish alongside and your meal is complete.

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 7

1
small eggplant (about 3/4 lb), cut into 1-inch pieces
1
medium red bell pepper, cut into strips
1
yellow summer squash, cut diagonally into 1/2-inch slices
1/2
medium red onion, cut into 1/2-inch wedges
1/2
cup balsamic dressing
2
tablespoons finely shredded Parmesan cheese
3
tablespoons sliced fresh basil leaves

  • 1 In large nonmetal dish or resealable food-storage plastic bag, mix vegetables and dressing; turn to coat.
  • 2 Heat gas or charcoal grill. Remove vegetables from marinade. Place vegetables in grill basket (grill “wok”). Place on grill over medium-high heat. Cover grill; cook 10 to 15 minutes, stirring occasionally, until crisp-tender.
  • 3 Sprinkle with cheese and basil.

Expert Tips

Mushroom lovers can add 1 or 2 cups sliced mushrooms and a few tablespoons more dressing to the vegetable mixture.

For extra flavor and do-ahead convenience, refrigerate the bag of vegetables and dressing up to 4 hours before grilling.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
160mg
160%;
Total Carbohydrate
8g
8%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
25%;
Calcium
4%;
Iron
2%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.