Balsamic Grilled Vegetables - Slender Kitchen
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Balsamic Grilled Vegetables

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155
Calories 
21g
Carbs 
8g
Fat 
5g
Protein 
3
Weight Watchers® SmartPoints™
(4 PointsPlus®)

Recipes Content

Recipe

Grilled vegetables are something I make almost every weekend when it's warm out to have in the house for salads, wraps, scrambles, and my favorite roasted vegetable and goat cheeese quesadillas. I just love the taste of slightly charred vegetables and it's probably the number one way I like to eat them. Also I find that I can convince almost anyone to eat at least some veggies when they are grilled. Quick story - my Dad told us all he hated asparagus for years until I finally forced him to try some I had made on the grill. He ate three servings.

Now let's talk about these Balsamic Grilled Vegetables. Basically all you do is grab all your favorite veggies and toss them in a combination of olive oil, balsamic vinegar, garlic powder, and Italian seasoning. Then throw everything on to the grill and viola - amazing, slightly charred, delicious vegetables. I usally like to give mine an extra drizzle of balsamic before serving, but that's up you. Thy are also amazing tossed with some creamy feta or goat cheese and fresh herbs.

Prep Time

Balsamic Grilled Vegetables

3
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1 U summer squash, sliced
  • 1 U zucchini, sliced
  • 1 U small eggplant, sliced
  • 1 U red onion, sliced
  • 2 U Roma tomatoes, halved
  • 1 U green pepper, chopped
  • 2 U portabella mushrooms
  • 1/4 cup balsamic vinegar
  • 2 tbsp. olive oil
  • 2 tsp. garlic powder
  • 2 tsp. Italian seasoning
  • salt and pepper

Nutritional Facts

Serving Size: 
1.5-2 cups
Amount Per Serving
Calories 155
Calories from Fat 68
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
6%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 21mg
1%
Total Carbohydrate 21g
7%
Dietary Fiber 7g
29%
Sugars 12g
Protein 5g

Directions

  1. Toss the vegetables with the balsamic vinegar, olive oil, garlic powder, Italian seasoning, salt, and pepper.
  2. Place the veggies a grill basket, on a large piece of heavy aluminum foil, or directly on the grill. It's really up to you and depends on the size of your veggies. Cooking directly on the grill will give you the most char but you will also have to flip all the vegetables individually.
  3. Grill for 8-15 minutes, shaking/stirring until fully cooked. For vegetables cooked directly on grill, flip them once they have nice grill marks on one side. The zucchini, summer squash, and eggplant will cook faster using this method as well.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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