Grilled Vegetables with Balsamic Vinegar
Description
Smoky slices of grilled eggplant, zucchini, and green bell peppers marinated in balsamic vinegar and soy sauce make a terrific summer side dish.
Ingredients
•
1/2 cup olive oil
•
2 tablespoons soy sauce
•
2 tablespoons balsamic vinegar
•
1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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3 medium zucchinis, cut into 1/2-inch slices
•
2 medium eggplants, cut into 1/2-inch slices
•
2 medium green bell peppers, cut into 1/2-inch slices
Directions
1
Whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper together in a large bowl. Add zucchini, eggplants, and bell peppers; toss to evenly coat. Cover the bowl with plastic wrap and marinate about 45 minutes.
2
Preheat an outdoor grill for medium heat and lightly oil the grate. Remove vegetables from marinade and shake off excess; reserve marinade.
3
Grill vegetables on the preheated grill until tender, 10 to 15 minutes, brushing with marinade. Transfer grilled vegetables to a platter; serve with remaining marinade.