Grilled Vegetables with Balsamic Vinaigrette

Grilled Vegetables with Balsamic Vinaigrette
Photo by Becky Luigart-Stayner

Ingredients

  • 2 zucchini, cut lengthwise into 1/4-inch slices
  • ½ teaspoon salt
  • 1 red bell pepper, cut into 8 wedges
  • 4 plum tomatoes, halved
  • 1 small bunch kale (about 8 ounces)
  • 2 zucchini, cut lengthwise into 1/4-inch slices
  • 2 tablespoons honey
  • + 14 more ingredients
    • Cooking spray
    • 1 (1-pound) eggplant, cut crosswise into 1-inch-thick slices
    • 4 garlic cloves, minced
    • 1 red bell pepper, cut into 8 wedges
    • 1 tablespoon olive oil
    • 1 small bunch kale (about 8 ounces)
    • ½ teaspoon salt
    • 4 plum tomatoes, halved
    • 1 teaspoon coarsely ground black pepper
    • 1 teaspoon coarsely ground black pepper
    • 1 onion, cut into 2-inch-thick wedges
    • 4 garlic cloves, minced
    • 1 tablespoon olive oil
    • ¼ cup balsamic vinegar

Combine first 6 ingredients in a bowl. Combine tomatoes and next 5 ingredients (tomatoes through kale) in a bowl. Divide balsamic vinaigrette and vegetable mixture evenly between 2 large zip-top plastic bags. Seal; marinate in refrigerator 1 hour, turning bags occasionally. Remove vegetables from...

View full recipe at My Recipes

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