How To Make Burgers with Grilled Vegetables
Who needs a bun when one bite of these vegetarian burgers, topped with grilled vegetables and balsamic vinegar, can bring harmony of various flavors?
Serves:
Ingredients
- ⅓cupbalsamic vinegar
- 2tspolive oil
- 1tspgarlic,minced
- ½mediumyellow bell pepper
- ½mediumred bell pepper
- 1smallzucchini
- 1baby eggplant,or japanese eggplant
- 4MorningStar Farms® Grillers® Original
Instructions
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In small saucepan cook vinegar over low heat for about 5 minutes or until reduced to 2 tablespoons and syrupy. Set aside.
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In a small bowl stir together olive oil and garlic. Brush bell peppers, zucchini, and eggplant with olive oil mixture.
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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.
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To serve, spoon vegetables on burgers. Drizzle with balsamic vinegar.
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Serve and enjoy.
Nutrition
- Calories: 66.95kcal
- Fat: 2.52g
- Saturated Fat: 0.36g
- Monounsaturated Fat: 1.65g
- Polyunsaturated Fat: 0.31g
- Carbohydrates: 9.82g
- Fiber: 2.20g
- Sugar: 6.16g
- Protein: 1.33g
- Sodium: 9.38mg
- Calcium: 19.46mg
- Potassium: 288.88mg
- Iron: 0.56mg
- Vitamin A: 29.09µg
- Vitamin C: 68.16mg
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