Burgers With Chunky Grilled Vegetables
Serves: 2
Luisa Champlin
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
49
Sourness
44
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Balsamic Vinegar2 tsps
Olive Oil1 tsp
Garlic (minced)1 medium
Yellow Bell Pepper1 medium
Red Bell Pepper1 small
Zucchini (halved lengthwise)Directions:
1
In small saucepan cook vinegar over low heat about 5 minutes or until reduced to 2 tablespoons and syrupy
2
Set aside
3
In small bowl stir together olive oil and garlic
4
Brush bell peppers, zucchini and eggplant with olive oil mixture
5
Grill peppers and zucchini over medium heat for 5 minutes, turning occasionally
6
Add burgers and eggplant to grill
7
Grill for 4 to 6 minutes more or until burgers are heated through and vegetables are tender, turning occasionally
8
Remove from grill
9
Cut vegetables into 3/4- to 1-inch pieces
10
To serve, spoon vegetables on burgers
11
Drizzle with balsamic vinegar
12
ON THE GRILL: Use a food thermometer to be sure patties reach minimum internal temperature of 165 degrees F
13
®, ™, ©, 2010 Kellogg NA Co
14
Morningstar Farms Recipes are the property of the Kellogg Company
15
This recipe has been tested and endorsed by Kellogg and Morningstar Farms®