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.

2. 2

   Set aside.

3. 3

   In small bowl stir together olive oil and garlic.

4. 4

   Brush bell peppers, zucchini and eggplant with olive oil mixture.

5. 5

   Grill peppers and zucchini over medium heat for 5 minutes, turning occasionally.

6. 6

   Add burgers and eggplant to grill.

7. 7

   Grill for 4 to 6 minutes more or until burgers are heated through and vegetables are tender, turning occasionally.

8. 8

   Remove from grill.

9. 9

   Cut vegetables into 3/4- to 1-inch pieces.

10. 10

    To serve, spoon vegetables on burgers.

11. 11

    Drizzle with balsamic vinegar.This recipe has been tested and endorsed by Kellogg and Morningstar Farms.

* Per serving · 4 servings · Values may vary.

No additional tips available.