Burgers with Chunky Grilled Vegetables
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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 lengthwise
- 1 baby eggplant or Japanese eggplant, halved lengthwise
- 4 Grillers® Original -- or --
- 4 Grillers® Vegan Veggie Burgers
- In small saucepan cook vinegar over low heat about 5 minutes or until reduced to 2 tablespoons and syrupy. Set aside.
- In small bowl stir together olive oil and garlic. Brush bell peppers, zucchini and eggplant with olive oil mixture.
- 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.
- To serve, spoon vegetables on burgers. Drizzle with balsamic vinegar.
- Use a food thermometer to be sure patties reach minimum internal temperature of 160 degrees F.
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