Heart Healthy Grilled Vegetables Recipe
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.
Ingredients
Recipe yields 6 servings
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
Helpful how to videos
Directions
Step 1
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.
Step 2
Lightly coat a grill rack with nonstick cooking spray. Preheat grill to medium heat.
Step 3
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.
Time: 30 minutes
Servings: 6
Calories: 110
Make this for:
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
Nutrition facts
Serving Size: 3/4 cup
Per serving:
calories:110
total fat:7g
sat fat:1g
cholesterol:0mg
sodium:16mg
total carb:11g
fibers:4g
proteins:1g
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