Grilled Vegetables with Balsamic Vinegar

Grilled Vegetables with Balsamic Vinegar

Smoky slices of grilled eggplant, zucchini, and green bell peppers marinated in balsamic vinegar and soy sauce make a terrific summer side dish.

Rated 4.6 from 63 votes

Prep Time

15M

Total Time

1H10M

Servings

8 servings

What You Need

1/2 cup olive oil

2 tablespoons soy sauce

2 tablespoons balsamic vinegar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 eggplants, cut into 1/2-inch slices

3 zucchinis, cut into 1/2-inch slices

2 green bell peppers, cut into 1/2-inch slices

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Instructions

Whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper in a large bowl. Toss eggplants, zucchinis, and bell peppers in soy sauce marinade. Marinate for about 45 minutes.

Preheat grill for medium heat and lightly oil the grate. Remove vegetables from marinade, shaking off excess.

Grill vegetables on preheated grill until tender, 10 to 15 minutes, brushing vegetables with marinade. Transfer cooked vegetables to a platter and serve with any remaining marinade.

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