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.