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Grilled Balsamic Eggplant, Peppers, and Zucchini

Grilled Balsamic Eggplant, Peppers, and Zucchini

Prep time 10 minutes
Cook time 20 minutes
Ready in 30 minutes
Makes 6 servings


  • 1 medium eggplant
  • 2 small zucchini
  • 1 red bell pepper
  • 1 pint mixed color cherry tomatoes
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp chopped fresh basil
  • 2 tbsp Simply Enjoy balsamic glaze


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.
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