Grilled Vegetables With Balsamic Glaze

Quick look

  • prep 10 min    cook 14 min
  • serves 4

Boost your supply of vitamin C and B with this Mediterranean-style combination of veggies.


  • 1 large red bell pepper, seeded and cut in 1-inch-wide strips
  • 1 medium zucchini, cut into 1/2 -inch-thick slices
  • 1 medium red onion, cut into 1/2 -inch-thick slices
  • 2 medium portobello mushrooms, stems removed and caps cut into 3/4 -inch-wide strips
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano, crumbled
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

    How to make it   24 minutes

  • 1

    Preheat grill or broiler. Lightly coat grill or broiler-pan rack with nonstick cooking spray.

  • 2

    In large bowl combine bell pepper, zucchini, onion, and mushrooms. Sprinkle with oil and oregano. Toss to coat. Arrange vegetables in single layer on rack.

  • 3

    Grill or broil about 2 inches from heat until vegetables are just crisp-tender and lightly flecked with brown, 6 to 8 minutes. Turn over and cook on other side until done, about 4 to 6 minutes.

  • 4

    Arrange vegetables on platter. In small bowl, stir together balsamic vinegar, salt, and pepper. Brush over vegetables. Serve warm or at room temperature.

  • Nutritional Information(per serving)

    • Calories: 101
    • Fat: 7 g
    • Saturated Fat: 1 g
    • Cholesterol: 0 mg
    • Sodium: 152 mg
    • Carbs: 8 g
    • Protein: 2 g
    • Fiber: 3 g

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