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Grilled Balsamic Vegetables

Prep 25 min
Total 25 min
Servings 7

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

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

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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 Facts

Serving Size: 1 Serving

Calories: 120
Calories from Fat: 80

% Daily Value

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.

© 2017 ®/TM General Mills All Rights Reserved

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