Servings:
4
Prep Time:
20 mins
Total Time:
20 mins
Ingredients
-
1/3 cupbalsamic vinegarsee savings
-
2 teaspoonsolive oilsee savings
-
1 teaspoonminced garlicsee savings
-
1/2medium yellow bell peppersee savings
-
1/2medium red bell peppersee savings
-
1small zucchini, halved lengthwisesee savings
-
1baby eggplant or Japanese eggplant, halved lengthwisesee savings
-
4Grillers® Original -- or --see savings
-
4Grillers® Vegan Veggie Burgerssee savings
Directions
1.
In small saucepan cook vinegar over low heat about 5 minutes or until reduced to 2 tablespoons and syrupy. Set aside.
2.
In small bowl stir together olive oil and garlic. Brush bell peppers, zucchini and eggplant with olive oil mixture.
3.
Grill peppers and zucchini over medium heat for 5 minutes, turning occasionally. Add burgers and eggplant to grill. Grill for 4 to 6 minutes more or until burgers are heated through and vegetables are tender, turning occasionally. Remove from grill. Cut vegetables into 3/4- to 1-inch pieces.
4.
To serve, spoon vegetables on burgers. Drizzle with balsamic vinegar.
ON THE GRILL:
Use a food thermometer to be sure patties reach minimum internal temperature of 160 degrees F.
Nutrition information
Calories 200, Total Fat 9 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 15 g, Fiber 5 g, Sugars 6 g, Protein 16 g. Daily Values: Vitamin A 10%, Vitamin C 110%, Calcium 6%, Iron 15%.
Percent Daily Values are based on a 2,000 calorie diet
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