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Mixed Vegetable Grill with Balsamic-Honey Marinade

Mixed Vegetable Grill with Balsamic-Honey Marinade

Nutrition Facts
  • cal. (kcal) 209
  • Makes: 8 servings
  • Marinate: 3 hrs
  • Cook: 10 mins
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Ingredients

  • 2 yellow summer squash
  • 2 green zucchini
  • 1 eggplant
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 red onion
  • 4 Roma tomatoes
  • 1 pound button mushrooms
  • Marinade
    • 3/4 cup balsamic vinegar
    • 3/4 cup vegetable oil
    • 3/4 cup honey
    • 1 tablespoon salt
    • 2 teaspoons black pepper
    • 3 tablespoons chopped flat-leaf parsley

Directions

  1. Quarter squash, zucchini and eggplant lengthwise and cut in half. Quarter peppers and discard cores and seeds. Cut onion into thick slices. Cut tomatoes in half. Place vegetables in a large bowl along with mushrooms.
  2. In a small bowl, combine marinade ingredients and mix well. Pour over vegetables, cover and chill for 2 to 3 hours.
  3. Heat a charcoal or gas grill to high heat. Remove vegetables from marinade and place in a grill basket or on grate directly over coals (approximately 450 degrees ) for 3 to 5 minutes on each side, turning once. Transfer vegetables to a large serving bowl. Add parsley, mix well and serve.

Nutrition Information for Mixed Vegetable Grill with Balsamic-Honey Marinade

Servings Per Recipe: 8
PER SERVING: 209 cal., 10 g total fat (1 g sat. fat), 599 mg sodium, 30 g carb. (6 g fiber), 5 g pro.

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