Vegetables with Balsamic Vinegar

 
 
     
   
 

Serves: 8

Preparation Time: 0:10
Per Serving:
168.0 Calories
7.9g Fat (38.3% calories from fat)
4.2g Protein
24.6g Carbohydrate
0mg Cholesterol
32mg Sodium
Recipe By: Kathy Robertson

PRINTER FRIENDLY VERSION

 

 


The sweetness of the balsamic vinegar compliments the smoky flavour of the vegetables. If there are any leftovers, toss them with some cooked pasta, black olives, sundried tomatoes, chopped fresh basil, and another splash of balsamic vinegar for a quick summer salad.

2 red peppers, cut into chunks
1 yellow pepper, cut into chunks
2 small zucchinis, sliced into quarters
2 oriental eggplants, sliced into quarters
12 cherry tomatoes
4 leeks, sliced lengthwise
1/4 cup olive oil
bunch fresh thyme, washed and chopped
2 cloves garlic, crushed
2 tablespoons balsamic vinegar

• Toss prepared vegetables in a bowl with the olive oil, thyme, and garlic.
• Preheat the barbecue on HIGH, then reduce heat to MEDIUM before placing the vegetables on the grill. Turn the vegetables once, and cook until tender-crisp and nicely coloured.
• Toss in a bowl and splash with balsamic vinegar. Season with salt and pepper, if desired.
• Serve at room temperature with any grilled meat.