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Grilled vegetables with balsamic vinegar

4147

Kitchen Caucasian

Calorie content 47.6 kcal

Portions 6 port.

Cooking time 50 minutes

Proteins * 3.1 gr.

Fats * 4.6 gr.

Carbohydrates* 5.1 gr.

Grilled vegetables with balsamic vinegar

Content

Grilled vegetables will perfectly complement meat or fish dishes. When choosing vegetables for baking, note that they must be of approximately the same density so that they can be baked on charcoal at the same time. The combination of eggplant, zucchini and bell pepper is great for grilling.

Ingredients

Zucchini 2 pcs. Bell pepper 2 pcs. Eggplant 2 pcs. For the marinade: Balsamic vinegar 1 tsp Soy sauce 2 tbsp Vegetable oil 2 tbsp

Cooking process

Cut off the stalks of washed eggplants, and cut the vegetable into rings, the thickness of which is about 1.5 cm.

Wash, dry and cut the zucchini into small rings.

Rinse the bell peppers, dry with a paper towel, cut the fruits in two, remove the inner partitions with seeds. Cut each half of the pepper into large pieces.