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Parve
Easy
10 Servings
Allergens 
No Allergens specified
1 Hour, 45 Minutes
Diets
One of the best things you can do with eggplant, peppers, zucchini and onions is to grill or roast them. Marinate these vegetables with balsamic vinegar, honey, olive oil and seasonings and grill or roast to bring out that smoky sweet flavor.
4 plum tomatoes, halved
2 zucchini, cut lengthwise into 1/4-inch (width) spears
1 eggplant (approximately 1 pound), cut crosswise into 1-inch thick slices
1 red pepper, cut into 8 wedges
1 onion, cut into 2-inch long wedges
1/4 cup Tuscanini Balsamic Vinegar
2 tablespoons Gefen Honey
1 tablespoon Bartenura Olive Oil
1 tablespoon black pepper
1/2 teaspoon salt
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
Divide vinegar mixture in half. Put each half into its own large zip-top bag. Divide the vegetables between the two bags and marinate bags in refrigerator, turning occasionally, for one hour.
Combine tomatoes, zucchini, eggplant, red pepper, and onion in a large bowl.
Combine vinegar, honey, olive oil, black pepper, salt, and minced garlic. Stir well.
Grill vegetables on greased grill rack at 350–400 degrees Fahrenheit for seven minutes on each side, turning occasionally and basting with leftover marinade.
Photography and Styling by Chavi Feldman
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Was there perhaps a typo in this recipe? Did you really mean a Tablespoon of pepper? I think a teaspoon is more than enough.
I think a teaspoon is right, thanks for clarifying!