CHEF JEFF — ONE BYTE AT A TIME: Grilled Fall Veggies

This is the first of five harvest-related recipes.

Grilled Fall Veggies

½ cup olive oil

2 tablespoons each: soy sauce, balsamic vinegar

½ teaspoon freshly ground pepper

2 eggplants, sliced ½-inch thick

3 zucchini, sliced ½-inch thick

2 green bell peppers, cut into rings

Mix together soy sauce, balsamic vinegar, olive oil, salt and pepper in a large bowl or food storage bag. Add vegetables; marinate at least 1 hour.

Prepare a grill or grill pan for medium heat. Grill vegetables, brushing with some of the marinade, until tender, 10 to 15 minutes. Transfer to a platter; drizzle with any remaining marinade, if desired. Serve hot or at room temperature.

Yield: Serves 8.

Approximate nutritional analysis per serving: 66 calories, 45 percent of calories from fat, 4 grams fat (no saturated), no cholesterol, 8 grams carbohydrates, 2 grams protein, 86 milligrams sodium, 4 grams fiber.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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