Balsamic Grilled Vegetables
There is nothing better than the simple fresh flavors of grilled vegetables. These ones are drizzled with a garlic balsamic dressing and will be the hit of your bbq!
Servings: 8 Servings
Calories: 145.3kcal
Ingredients
The Vegetables:
- 2 red bell peppers cored, seeded & cut into quarters
- 2 medium zucchini cut into ¼-inch thick lengthwise slices
- 1 yellow squash cut into ¼-inch thick lengthwise slices
- 1 red onion peeled & cut into eighths through the core
- ½ large eggplant cut into six ¼-inch slices
- 3 tablespoons olive oil
- ¼ teaspoon kosher salt
- 4 basil leaves thinly sliced
- 4 mint leaves thinly sliced (optional)
The Dressing:
- 1 tablespoons balsamic vinegar
- 1 tablespoons extra virgin olive oil
- ½ teaspoon agave nectar
- 1 garlic clove grated on microplane
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
Instructions
The Vegetables:
- Preheat heat the grill to medium-high heat. Lightly oil the grates.
- Spread the vegetables in a single layer on one or two baking sheets. Brush on both sides with olive oil and season with the salt.
- Grill the vegetables on both sides until tender (onion wedges for 10 minutes; eggplant for 6 minutes; and red bell pepper, zucchini and yellow squash for 4 to 5 minutes.) This may need to be done in two batches, depending on the size of your grill.
- Transfer the vegetables to a serving dish. Drizzle with the dressing. Garnish with the basil and mint.
The Dressing:
- In a small bowl, whisk together the balsamic vinegar, olive oil, agave nectar, garlic, salt and pepper.
Notes
Weight Watchers Points: 3 (Freestyle SmartPoints), 4 (Points+)
Nutrition
Serving: 0.125of Vegetables | Calories: 145.3kcal | Carbohydrates: 15.2g | Protein: 2.5g | Fat: 9.4g | Saturated Fat: 1.3g | Sodium: 302mg | Fiber: 4.2g | Sugar: 5.8g