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Prep Time:50 minsTotal Time:50 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:50 minsTotal Time:50 minsServings:8Yield:8 servings
Prep Time:50 mins
Prep Time:
50 mins
Total Time:50 mins
Total Time:
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cupbalsamic vinegar1mediumeggplant (about 11 oz.)1mediumyellow summer squash (about 8 oz.)1mediumzucchini (about 10 oz.)½cupolive oil, divided¼teaspoonsalt½teaspoonground pepper6pitted Kalamata olives, finely chopped (2 Tbsp.)8largefresh basil leaves
Cook Mode(Keep screen awake)
Ingredients
½cupbalsamic vinegar
1mediumeggplant (about 11 oz.)
1mediumyellow summer squash (about 8 oz.)
1mediumzucchini (about 10 oz.)
½cupolive oil, divided
¼teaspoonsalt
½teaspoonground pepper
6pitted Kalamata olives, finely chopped (2 Tbsp.)
8largefresh basil leaves
DirectionsPlace vinegar in a small saucepan; bring to a boil over high heat. Reduce heat to maintain a simmer; cook, stirring occasionally and watching carefully to prevent burning, until syrupy and reduced to about 2 Tbsp., 12 to 15 minutes. Transfer to a small bowl and let cool.Meanwhile, preheat grill to medium-high.Slice eggplant, yellow squash, and zucchini diagonally into 1/4-inch slices. Toss with 7 Tbsp. oil, salt, and pepper in a large bowl.Grill the vegetables until tender and grill-marked, 2 to 5 minutes per side. Arrange on a platter.Drizzle the vegetables with the remaining 1 Tbsp. oil and the reserved balsamic syrup. Top with olives and basil.TipsTo make ahead: Cover balsamic drizzle (Step 1) and hold at room temperature for up to 1 day. Refrigerate vegetables for up to 1 day.Equipment: Charcoal or gas grillOriginally appeared: Diabetic Living Magazine, Summer 2019
Directions
Place vinegar in a small saucepan; bring to a boil over high heat. Reduce heat to maintain a simmer; cook, stirring occasionally and watching carefully to prevent burning, until syrupy and reduced to about 2 Tbsp., 12 to 15 minutes. Transfer to a small bowl and let cool.Meanwhile, preheat grill to medium-high.Slice eggplant, yellow squash, and zucchini diagonally into 1/4-inch slices. Toss with 7 Tbsp. oil, salt, and pepper in a large bowl.Grill the vegetables until tender and grill-marked, 2 to 5 minutes per side. Arrange on a platter.Drizzle the vegetables with the remaining 1 Tbsp. oil and the reserved balsamic syrup. Top with olives and basil.TipsTo make ahead: Cover balsamic drizzle (Step 1) and hold at room temperature for up to 1 day. Refrigerate vegetables for up to 1 day.Equipment: Charcoal or gas grill
Place vinegar in a small saucepan; bring to a boil over high heat. Reduce heat to maintain a simmer; cook, stirring occasionally and watching carefully to prevent burning, until syrupy and reduced to about 2 Tbsp., 12 to 15 minutes. Transfer to a small bowl and let cool.
Meanwhile, preheat grill to medium-high.
Slice eggplant, yellow squash, and zucchini diagonally into 1/4-inch slices. Toss with 7 Tbsp. oil, salt, and pepper in a large bowl.
Grill the vegetables until tender and grill-marked, 2 to 5 minutes per side. Arrange on a platter.
Drizzle the vegetables with the remaining 1 Tbsp. oil and the reserved balsamic syrup. Top with olives and basil.
Tips
To make ahead: Cover balsamic drizzle (Step 1) and hold at room temperature for up to 1 day. Refrigerate vegetables for up to 1 day.
Equipment: Charcoal or gas grill
Originally appeared: Diabetic Living Magazine, Summer 2019
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Nutrition Facts(per serving)161Calories15gFat7gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
