This antipasto of grilled vegetables tastes like summer. This dish goes well with any meal or can be eaten as a light and healthy starter. Adding tangy balsamic vinegar to grilled vegetables that are smoked makes it a tasty treat for both vegans and non-vegans.
Ingredients: 1 large eggplant, sliced. 1 large zucchini, sliced. 1 large red bell pepper, sliced. 1 large yellow bell pepper, sliced. 1 cup cherry tomatoes. 1/4 cup balsamic vinegar. 2 tablespoons olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.
Instructions: Preheat grill to medium-high heat. In a large bowl, toss eggplant, zucchini, bell peppers, and cherry tomatoes with balsamic vinegar, olive oil, salt, and pepper until well coated. Place the veggies on the grill and cook for 5-7 minutes per side, or until they are tender and have grill marks. Remove from grill and arrange on a platter. Garnish with fresh basil leaves. Serve warm or at room temperature.
Prep Time: 15 minutes
Cook Time: 15 minutes
ASG Plumbing









