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. MORE+ LESS-

By Betty Crocker Kitchens

January 28, 2010

small eggplant (about 3/4 lb), cut into 1-inch pieces

medium red bell pepper, cut into strips

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

tablespoons finely shredded Parmesan cheese

tablespoons sliced fresh basil leaves

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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.

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.