Mixed Vegetable Grill
Ingredients
- 2 tablespoons white balsamic vinegar ⓘ
- 2 tablespoons canned no-salt-added chicken broth, undiluted ⓘ
- 1 teaspoon chopped fresh oregano ⓘ
- 1 teaspoon olive oil
- 1/2 teaspoon minced garlic
- 1/8 teaspoon pepper
- 1 medium-size sweet red pepper, cut into quarters
- 1/2 small eggplant (about 1/4 pound), sliced ⓘ
- 1 small yellow squash, cut into quarters ⓘ
- 1 small zucchini, cut in half lengthwise ⓘ
- 2 (1/2-inch-thick) slices purple onion ⓘ
- Vegetable cooking spray ⓘ
Instructions
- Combine first 6 ingredients in a small bowl, stirring well with a wire whisk. Place sweet red pepper and next 4 ingredients on a baking sheet; brush vegetables with half of vinegar mixture.
- Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place vegetables, cut side down, on rack; grill, covered, 5 minutes. Brush with remaining vinegar mixture; turn vegetables, and grill an additional 5 to 6 minutes or until vegetables are tender. Remove vege-tables from grill; cut onion slices into quarters. Garnish with oregano, if desired.
Nutrition & Diet Analysis (per serving)
398
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).