Enjoy the great outdoors! While you have the grill going for your meat, cook this savory dish alongside and your meal is complete.
Grilled Balsamic Vegetables
- Prep Time 25 min
- Total 25 min
- Servings 7
- Ingredients 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
Instructions
-
Step1In large nonmetal dish or resealable food-storage plastic bag, mix vegetables and dressing; turn to coat.
-
Step2Heat 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.
-
Step3Sprinkle with cheese and basil.
Nutrition
120
Calories
9g
Total Fat
2g
Protein
8g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 120
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 1 1/2g
- 8%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 160mg
- 7%
- Potassium
- 200mg
- 6%
- Total Carbohydrate
- 8g
- 3%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 4g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 25%
- 25%
- Calcium
- 4%
- 4%
- Iron
- 2%
- 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 Choice
1/2Tips from the Betty Crocker Kitchens
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