"Those who forget the pasta are condemned to reheat it."--Unknown

Grilled Veggies with Oil and Balsamic Vinegar Recipe

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This recipe for Grilled Veggies with Oil and Balsamic Vinegar, by , is from The Wenstad/Satrang Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Yvonne Taylor
Added: Thursday, August 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 small eggplant
1 small zucchini
1 red pepper
1 yellow pepper
1 red onion
3 tbsp olive oil
3 tbsp balsamic vinegar
freshly ground pepper

Directions:
Directions:
Fire up the grill. Cut eggplant and zucchini into thick diagonal slices (leave skins on). Quarter and seed peppers. Cut onion into 4 thick slices. In a small bowl, combine olive oil and balsamic vinegar; brush on all sides of veggie. Sprinkle with freshly ground pepper. Spray grill with cooking spray and grill veggies until tender, turning once.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Leftovers are great on pizza, in spaghetti sauce or pasta salad.

 

 

 

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