Barbecued Grilled Vegetables

Prep Time: 0 mins

Total Time: 0 mins

Servings: 4

Ingredients

1/4 cupchicken broth, no-salt-added

1/4 cupbalsamic vinegar

1teaspoondried oregano

1clovegarlic, minced

1teaspoonolive oil

1/4 teaspoonpepper

2inchessweet onions( thick slices)

2smallsweet red peppers, seeded and cut into small bite-size pieces

2smallzucchini, cut in half lengthwise

1smalleggplant, sliced

to tastevegetable oil cooking spray

Directions

In a small bowl, combine first 6 ingredients and mix well using a wire whisk.

Spread onion slices on a baking sheet and cover with next 3 ingredients; brushing vegetables with half the broth mixture. Coat grill rack with cooking spray and spread vegetables (cut side down) on grill rack over medium-hot heat and close lid, cooking for 5 minutes.

Baste with remaining broth mixture and turn vegetables, grilling an additional 7 minutes or until tender.

Serve immediately.

Reviews

“I made these tonight for July 4th as a healthy option sidedish!These were fantastic!Even my 10 year old loved the eggplant! Definately going into my “go to” recipes!”

“This was great. I followed the recipe, using my stovetop grill pan, and I used almost half of a large red onion, fresh ground pepper, and 1 tsp. minced garlic from the jar. I served these with baked lemon pepper/basil orange roughy. The taste of these veggies were nice and, since there are only two of us, I can cut these vegetables up and mix them with pasta and sprinkle shredded parmesan over it for the next night’s dinner. Thanks for posting!”

“My husband and I loved this recipe.I’m not a big fan of balsamic vinegar and could not even taste it.Will definitely do this again.Thanks for sharing !!”

“I made this for for friends and we all really liked it!”

“Awesome!Everyone said it was the best part of our Easter dinner.It’s great because you can use it with any kind of vegetbles.”

“This was great. It really was nice, and not overpowering. I will make again.”