Grilled Vegetables with Balsamic Vinegar

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

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.

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

Categories

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