Burgers With Chunky Grilled Vegetables

1. 1

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

2. 2

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

3. 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. 4

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

* Per serving · 4 servings · Values may vary.

No additional tips available.