Grilled Balsamic Eggplant, Peppers, and Zucchini

Grilled-Balsamic-Eggplant-Peppers-Zucchini-Header
Prep time 10 minutes
Cook time 20 minutes
Ready in 30 minutes
Makes 6 servings

Ingredients

  • 1 medium eggplant
  • 2 small zucchini
  • 1 red bell pepper
  • 1 pint mixed color cherry tomatoes
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp chopped fresh basil
  • 2 tbsp Simply Enjoy balsamic glaze

Directions

1. Cut the eggplant, zucchini, and pepper into bite-sized chunks and set in a large bowl. Add the whole cherry tomatoes and toss together with the olive oil, salt, and pepper.
2. Set a grill to medium-high heat and place vegetables in a grill basket. Cook for 15–20 min. tossing every 3 min., until vegetables are tender and lightly charred. Meanwhile, coarsely chop the basil. Remove cooked vegetables from the grill and drizzle with balsamic glaze and sprinkle with fresh basil.

Nutrition

Per serving: 113 calories, 7g fat, 1g saturated fat, 0mg cholesterol, 398mg sodium, 8g carbohydrate, 4g fiber, 8g sugar, 2g protein

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6 thoughts on “Grilled Balsamic Eggplant, Peppers, and Zucchini

  1. All the vegies are so good and putting them together looks amazing. Plus it’s healthy what can be better!

    Like

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