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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Grilled Veggies with Oil and Balsamic Vinegar Recipe

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This recipe for Grilled Veggies with Oil and Balsamic Vinegar is from The Wenstad/Satrang Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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