Grilled Vegetables with Balsamic Vinaigrette

Name: Grilled Vegetables with Balsamic Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 454 grams eggplant, cut crosswise into 1-inch-thick slices; 4 garlic cloves, minced; 1 teaspoon coarsely ground black pepper; 2 Tbsps honey; 227 grams small bunch kale (about; 1 Tbsp olive oil; 1 onion, cut into 2-inch-thick wedges; 4 plum tomatoes, halved; 1 red bell pepper, cut into 8 wedges; 1 teaspoons salt; 2 zucchini, cut lengthwise into 1/4-inch slices

Grilled Vegetables with Balsamic Vinaigrette is a gluten free, dairy free, and primal recipe with 8 servings. This recipe covers 18% of your daily requirements of vitamins and minerals. This side dish has 93 calories, 3g of protein, and 2g of fat per serving. If you have zucchini, onion, coarsely ground pepper, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine first 6 ingredients in a bowl.

Equipment you will use

Bowl

Combine tomatoes and next 5 ingredients (tomatoes through kale) in a bowl. Divide balsamic vinaigrette and vegetable mixture evenly between 2 large zip-top plastic bags. Seal; marinate in refrigerator 1 hour, turning bags occasionally.

Ingredients you will need

Balsamic Vinaigrette