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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.
By Betty Crocker Kitchens
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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