Grilled Balsamic Vegetables

Enjoy the great outdoors! While you have the grill going for your meat, cook this savory dish alongside and your meal is complete.

  • prep time 25 min
  • total time 25 min
  • ingredients 7
  • servings 7

Ingredients

1
small eggplant (about 3/4 lb), cut into 1-inch pieces
1
medium red bell pepper, cut into strips
1
yellow summer squash, cut diagonally into 1/2-inch slices
1/2
medium red onion, cut into 1/2-inch wedges
1/2
cup balsamic dressing
2
tablespoons finely shredded Parmesan cheese
3
tablespoons sliced fresh basil leaves
  • 1 In large nonmetal dish or resealable food-storage plastic bag, mix vegetables and dressing; turn to coat.
  • 2 Heat gas or charcoal grill. Remove vegetables from marinade. Place vegetables in grill basket (grill “wok”). Place on grill over medium-high heat. Cover grill; cook 10 to 15 minutes, stirring occasionally, until crisp-tender.
  • 3 Sprinkle with cheese and basil.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    120
    (
    Calories from Fat
    80),
    % Daily Value
    Total Fat
    9g
    9%
    (Saturated Fat
    1 1/2g,
    1 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    160mg
    160%;
    Total Carbohydrate
    8g
    8%
    (Dietary Fiber
    2g
    2%
      Sugars
    4g
    4%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    25%;
    Calcium
    4%;
    Iron
    2%;
    Exchanges:
    0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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