BALSAMIC GRILLED VEGGIES
INGREDIENTS
• ¼ cup 18 year Traditional Style Balsamic Vinegar
• 2 tablespoons honey
• 2 tablespoon Garlic Infused Olive Oil
• 1 teaspoon coarsely ground black pepper
• ½ teaspoon salt
• 4 plum tomatoes, halved
• 2 zucchini, cut lengthwise into ¼-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)
INSTRUCTIONS
1 Combine first 5 ingredients in a bowl.
2 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 oiled grill rack; grill 7 minutes on each side or until onion is tender, basting with reserved marinade.