Grilled Vegetables Recipe

A delicious garlic balsamic marinade gives these grilled vegetables a savory sweet flavor. This low calorie side dish complements meat, fish and poultry.

Ingredients

  • 2 Tbsp olive oil
  • 6 Tbsp balsamic vinegar
  • 3 garlic cloves, crushed
  • Black pepper to taste
  • 1 zucchini, sliced into 1/2-inch rounds
  • 1 yellow summer squash, sliced into 1/2-inch rounds
  • 1 red bell pepper, seeded and sliced into strips
  • 8 asparagus spears, trimmed
  • 1 medium eggplant, peeled and sliced into 1/2-inch rounds
  • 1/4 cup chopped green onions for garnish

Directions

  1. In a small bowl, whisk together olive oil, balsamic vinegar, garlic and black pepper. Divide marinade into 2 shallow bowls. Add zucchini, squash, bell pepper and asparagus to 1 bowl and eggplant to the other. Refrigerate vegetables, covered with plastic wrap, for 1 hour.
  2. Lightly coat a grill rack with nonstick cooking spray. Preheat grill to medium heat.
  3. Remove vegetables from marinade, reserving marinade for basting. Grill vegetables, brushing with reserved marinade and turning regularly until golden brown on each side. Remove vegetables from grill and toss with any remaining marinade. Sprinkle with green onions and serve immediately.

Nutrition Facts

Serving Size

Amount Per Serving

Calories
57
% Daily Value*
  • Total Fat
    4g
    6%
  • Saturated Fat
    1g
    5%
  • Cholesterol
    0
    0%
  • Sodium
    7mg
    0%
  • Total Carbohydrate
    6g
    2%
  • Dietary Fiber
    3g
    12%
  • Sugars
  • Protein
    2g
    4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calories needs.