USE ANY VEGGIES


GRILLED BALSAMIC EGGPLANT,


PREP TIME 10 MIN. – COOK TIME 20 MIN. READY IN 30 MIN. – SERVINGS 6


1 medium eggplant 2 small zucchini 1 red bell pepper 1 pint mixed color cherry tomatoes 3 tbsp olive oil


1 tsp kosher salt ½ tsp black pepper 2 tbsp chopped fresh basil 2 tbsp Simply Enjoy balsamic glaze


STEP 1 Cut the eggplant, zucchini, and pepper into bite-sized chunks and set in a large bowl. Add the whole cherry tomatoes and toss together with the olive oil, salt, and pepper. STEP 2 Set a grill to medium-high heat and place vegetables in a grill basket. Cook for 15–20 min. tossing every 3 min., until vegetables are tender and lightly charred. Meanwhile, coarsely chop the basil. Remove cooked vegetables from the grill and drizzle with balsamic glaze and sprinkle with fresh basil.


Per serving: 113 calories, 7g fat, 1g saturated fat, 0mg cholesterol, 398mg sodium, 8g carbohydrate, 4g fiber, 8g sugar, 2g protein


JUNE/JULY 2017 83


PEPPERS, AND ZUCCHINI This delightful vegetable side is like a grilled ratatouille. Make a double batch and enjoy the leftovers for breakfast with eggs!


CHECK OUT THE VIDEO ON YOUR STORE’S WEBSITE


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