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Wednesday, July 13 2011
Ingredients
1/3 cup balsamic vinegar 2 teaspoons olive oil 1 teaspoon minced garlic 1/2 medium yellow bell pepper 1/2 medium red bell pepper 1 small zucchini, halved lengthwise1 baby eggplant or Japanese eggplant, halved lengthwise 4 Grillers® Original -- or -- 4 Grillers® Vegan Veggie Burgers
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 Facts
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 
Posted by: Send a Meal AT 10:06 am   |  Permalink   |  0 Comments  |  Email
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