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Grilled Balsamic Vegetables

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Grilled Balsamic Vegetables
  • Prep 25 min
  • Total 25 min
  • Servings 7
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Enjoy the great outdoors! While you have the grill going for your meat, cook this savory dish alongside and your meal is complete.
Updated Jan 28, 2010

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Mushroom lovers can add 1 or 2 cups sliced mushrooms and a few tablespoons more dressing to the vegetable mixture.
  • tip 2
    For extra flavor and do-ahead convenience, refrigerate the bag of vegetables and dressing up to 4 hours before grilling.

Nutrition

120 Calories, 9g Total Fat, 2g Protein, 8g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
160mg
7%
Potassium
200mg
6%
Total Carbohydrate
8g
3%
Dietary Fiber
2g
9%
Sugars
4g
Protein
2g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
4%
4%
Iron
2%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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