Burgers with Grilled Vegetables Recipe

In small saucepan cook vinegar over low heat for about 5 minutes or until reduced to 2 tablespoons and syrupy. Set aside.

In a small bowl stir together olive oil and garlic. Brush bell peppers, zucchini, and eggplant with olive oil mixture.

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 ¾ to 1-inch pieces.

To serve, spoon vegetables on burgers. Drizzle with balsamic vinegar.

Serve and enjoy.