Recipes

Grilled Balsamic Eggplant, Peppers, And Zucchini

Carolyn Menyes|

Grilled Balsamic Eggplant, Peppers, And Zucchini
3.4 (7 ratings)
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This colorful, fresh vegetable dish utilizes your grill to the best of its abilities. Whether you serve it as a vegetarian-friendly entrée or a side dish, this will brighten up any summertime plate.This recipe is courtesy of Peapod.
Servings
6
Ingredients
  • 1 medium eggplant
  • 2 small zucchini
  • 1 red bell pepper
  • 1 pint mixed color cherry tomatoes
  • 3 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoon chopped fresh basil
  • 2 tablespoon balsamic glaze, preferably simply enjoy
Directions
  1. Cut the eggplant, zucchini, and pepper into bite-sized chunks and set in a large bowl.
  2. Add the whole cherry tomatoes and toss together with the olive oil, salt, and pepper.
  3. Set a grill to medium-high heat and place vegetables in a grill basket.
  4. Cook for 15–20 min. tossing every 3 minutes, until vegetables are tender and lightly charred.
  5. Meanwhile, coarsely chop the basil.
  6. Remove cooked vegetables from the grill and drizzle with balsamic glaze and sprinkle with fresh basil.
 
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