Grilled Vegetables with Balsamic Vinaigrette

Name: Grilled Vegetables with Balsamic Vinaigrette
Yield: 8 servings (serving size: 1 cup)
Ingredients: ¼ cup balsamic vinegar; 2 tablespoons honey; 1 tablespoon olive oil; 1 teaspoon coarsely ground black pepper; ½ teaspoon salt; 4 garlic cloves, minced; 4 plum tomatoes, halved; 2 zucchini, cut lengthwise into 1/4-inch slices; 1 (1-pound) eggplant, cut crosswise into 1-inch-thick slices; 1 red bell pepper, cut into 8 wedges; 1 onion, cut into 2-inch-thick wedges; 1 small bunch kale (about 8 ounces); Cooking spray

3 Ratings
2 Reviews

Healthy antioxidant rich vegetables get a flavorful punch when marinated in balsamic vinaigrette and grilled.

Recipe by Cooking Light June 1998

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Grilled Vegetables with Balsamic Vinaigrette

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