Grilled Balsamic Vegetables
tablespoon balsamic vinegar
tablespoon olive oil
clove garlic, minced
teaspoon ground black pepper
green or yellow sweet peppers, seeded and cut into quarters
3 ounces fresh portobello mushrooms
plum tomatoes, halved lengthwise
- Combine vinegar, olive oil, garlic, salt, and ground pepper in a medium bowl. Add vegetables; toss gently to coat.
- Place vegetables directly over medium coals for 8 to 10 minutes or until peppers and mushrooms are tender and tomatoes begin to soften, turning once.
Nutrition Facts(Grilled Balsamic Vegetables)
- Per serving:
- 35 kcal cal.,
- 2 g fat
- 33 mg sodium,
- 4 g carb.,
- 1 g fiber,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet