Grilled Vegetables with Balsamic Vinegar

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

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
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.5 cup olive oil

Recipe Instructions

Step 1

Whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper together in a large bowl. Add zucchini, eggplants, and bell peppers; toss to evenly coat. Cover the bowl with plastic wrap and marinate about 45 minutes.

Step 2

Preheat an outdoor grill for medium heat and lightly oil the grate. Remove vegetables from marinade and shake off excess; reserve marinade.

Step 3

Grill vegetables on the preheated grill until tender, 10 to 15 minutes, brushing with marinade. Transfer grilled vegetables to a platter; serve with remaining marinade.