Grilled Vegetables with Balsamic Vinaigrette

Yield: 8 servings (serving size: 1 cup)

Ingredients

• 1/4  cup  balsamic vinegar
• 2  tablespoons  honey
• 1  tablespoon  olive oil
• 1  teaspoon  coarsely ground black pepper
• 1/2  teaspoon  salt
• 4  garlic cloves, minced
• 4  plum tomatoes, halved
• 2  zucchini, cut lengthwise into 1/4-inch slices
• 1  (1-pound) eggplant, cut crosswise into 1-inch-thick slices
• 1  red bell pepper, cut into 8 wedges
• 1  onion, cut into 2-inch-thick wedges
• 1  small bunch kale (about 8 ounces)
• Cooking spray

Preparation

Combine first 6 ingredients in a 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.

Remove vegetables from bags; reserve marinade. Prepare grill. Place vegetables on grill rack coated with cooking spray; grill 7 minutes on each side or until onion is tender, basting with reserved marinade.

Nutritional Information

Calories:

87 (24% from fat)

Fat:

2.3g (sat 0.3g,mono 1.3g,poly 0.4g)

Protein:

2.7g

Carbohydrate:

16.6g

Fiber:

2.6g

Cholesterol:

0.0mg

Iron:

1.5mg

Sodium:

168mg

Calcium:

71mg