A delicious garlic balsamic marinade gives these grilled vegetables a savory sweet flavor. This low calorie side dish complements meat, fish and poultry.
Ingredients
- 3 Tbsp olive oil
- 1/2 cup balsamic vinegar
- 5 garlic cloves, crushed
- Black pepper to taste
- 1 zucchini, cut into 1/2-inch slices
- 1 yellow squash, cut into 1/2-inch slices
- 1 red bell pepper, seeded and sliced into strips
- 12 asparagus spears, trimmed
- 1 medium eggplant, peeled and cut into 1/2-inch slices
- 1/4 cup chopped scallions, for garnish
Preparation
- 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.
- Lightly coat a grill rack with nonstick cooking spray. Preheat grill to medium heat.
- 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 scallions and serve immediately.
Nutrition Facts
Serving size:
- 3/4 cup
Per Serving:
Calories: 110
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 16mg
Carbohydrates: 11g
Fiber: 4g
Protein: 1g
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