Grilled Balsamic Vegetables

Name: Grilled Balsamic Vegetables
Prep time: 25 min
Total time: 25 min
Yield: 7
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

3 Ratings

1 Reviews

0 Questions

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.

By Betty Crocker Kitchens

Updated January 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.

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.