For Vegetarians

GRILLED BALSAMIC VEGETABLE PLATTER SHAVED WITH PARMESAN

SERVES 4 
PREP TIME 25 MINUTES
PLUS 45 MINUTES TO MARINATE
COOKING TIME 15 MINUTES

382 CALORIES | 8 GRAMS PROTEIN | 26 GRAMS CARBOHYDRATES | 29 GRAMS FAT

Ingredients

1/2.cup extra-virgin olive oil
2.tablespoons balsamic vinegar
Salt and ground black pepper, to taste
2.eggplants, cut into ½-inch slices
3.zucchini, cut into ½-inch slices
2.yellow squash, cut into ½-inch slices
2.red bell peppers, seeded and cut into ½-inch slices
1/4.cup shaved Parmesan cheese

Method

1 In a large bowl, whisk together olive oil, vinegar, salt, and
pepper. Add eggplant, zucchini, squash, and bell peppers. Toss to
coat and set aside for about 45 minutes to marinate.
2 Prepare a grill to medium heat. Lightly coat the grill grates
with cooking spray. Using tongs, remove vegetables from marinade,
shaking off the excess. Turning occasionally, grill vegetables
until tender, 10 to 15 minutes, brushing them with the excess
marinade every few minutes as they cook.
3 Transfer grilled vegetables to a platter. Garnish with
Parmesan and serve.