Go Back
+ servings

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! 145 calories and 3 Weight Watchers Freestyle SP
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Side Dishes
Cuisine: Italian
Keyword: Gluten Free, Vegan
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
  • 1/4 teaspoon kosher salt
  • 4 basil leaves thinly sliced
  • 4 mint leaves thinly sliced (optional)

The Dressing:

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