Balsamic-Grilled Summer Vegetables
Balsamic-Grilled Summer Vegetables showcase smoky charred zucchini, eggplant, and green bell peppers brushed with a tangy-salty glaze of balsamic vinegar, soy sauce, and olive oil. The vegetables turn tender with crisp edges and a gentle sweetness that pairs well with grilled mains. Serve this colorful side at cookouts or as a light dinner with crusty bread and cheese.
- Prep15 mins
- Cook10 mins
- Serves8
- DifficultyEasy
- 1
Whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper in a large bowl. Add zucchini, eggplants, and bell peppers; toss to coat evenly. Cover the bowl with plastic wrap and marinate for about 45 minutes.
- 2
Preheat an outdoor grill to medium heat and lightly oil the grate. Remove the vegetables from the marinade and shake off the excess; reserve the marinade.
- 3
Grill the vegetables on the preheated grill until tender, 10 to 15 minutes, brushing with the marinade. Transfer the grilled vegetables to a platter; serve with the remaining marinade.
- Calories 286.05 kcal Moderate
- Protein 4.54 g Low Source
- Carbs 30.31 g Moderate
- Total Fat 17.32 g High
- Saturated Fat 2.46 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.69 mg Low Source
- Sodium 729.9 mg High
- Fiber 9.43 g Good Source
- Sugar 11.91 g High
- Added Sugar 0.32 g Low Source
- Calcium 39.47 mg Low Source
- Iron 1.86 mg Moderate
- Potassium 880.65 mg Moderate
- Vitamin A 192.13 mcg_rae Good Source
- Vitamin C 10.67 mg Moderate
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Soy 🌱