Shelly's Recipe

Grilled - BALSAMIC VEGETABLES

Category: Sides

2 large red bell peppers, cut into 1 inch wide strips
2 small zucchini, ends trimmed and cut into 4 slices lengthwise
1 small eggplant, ends trimmed and cut into 1 1/2 inch slices lengthwise
1 large red onion, cut into 3/4 inch rounds
1/4 cup olive oil
1 1/2 tbsp balsamic vinegar
1/2 tsp salt and pepper

Whisk together oil and vinegar in a large bowl. Add vegetables and sprinkle with seasonings; toss to coat. Grill vegetables, covered with grill lid, over medium-high heat (350-400 degrees), 4-6 minutes on each side or until crisp tender. Serves 6-8