Smoky slices of grilled eggplant, zucchini, and green bell peppers marinated in balsamic vinegar and soy sauce make a terrific summer side dish.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
142 Calories
Recipe Instructions
Step 1
Whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper in a large bowl. Toss eggplants, zucchinis, and bell peppers in soy sauce marinade. Marinate for about 45 minutes.
Step 2
Preheat grill for medium heat and lightly oil the grate. Remove vegetables from marinade, shaking off excess.
Step 3
Grill vegetables on preheated grill until tender, 10 to 15 minutes, brushing vegetables with marinade. Transfer cooked vegetables to a platter and serve with any remaining marinade.
Ingredients
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 medium eggplants, cut into 1/2-inch slices
3 medium zucchinis, cut into 1/2-inch slices
2 medium green bell peppers, cut into 1/2-inch slices
