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A simple recipe for vegetables that let’s their quality and freshness shine through! A variety of other vegetables (cut at least 1/2-inch thick) can be used with this recipe such as: mushrooms, onions, squash, and red peppers.
Ingredients
- ½ cup olive oil
- 2 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 medium eggplants, cut into 1/2-inch slices
- 3 medium zucchinis, cut into 1/2-inch slices
- 2 medium green bell peppers, cut into 1/2-inch slices
Directions
Step 1
Whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper in a large bowl. Toss eggplants, zucchinis, and bell peppers in soy sauce marinade. Marinate for about 45 minutes.
Step 2
Preheat grill for medium heat and lightly oil the grate. Remove vegetables from marinade, shaking off excess.
Step 3
Grill vegetables on preheated grill until tender, 10 to 15 minutes, brushing vegetables with marinade. Transfer cooked vegetables to a platter and serve with any remaining marinade.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 142 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat2g | 10% |
| Sodium380mg | 17% |
| Total Carbohydrate5g | 2% |
| Dietary Fiber1g | 5% |
| Total Sugars3g | |
| Protein1g | |
| Vitamin C37mg | 183% |
| Calcium17mg | 1% |
| Iron1mg | 3% |
| Potassium258mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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