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A simple but seriously delicious medley of balsamic grilled vegetables makes the ultimate side dish recipe. Bold black pepper and a generous amount of garlic give this easy side an enticing aroma and taste that pairs well with any protein.
Recipe yields 6 servings
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.