Name: Grilled Vegetables with Balsamic Vinegar
Ingredients: 0.5 cup olive oil; 2 tablespoons soy sauce; 2 tablespoons balsamic vinegar; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; 3 medium zucchinis, cut into 1/2-inch slices; 2 medium eggplants, cut into 1/2-inch slices; 2 medium green bell peppers, cut into 1/2-inch slices

Ingredients

0.5 cup olive oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
0.5 teaspoon salt
0.5 teaspoon ground black pepper
3 medium zucchinis, cut into 1/2-inch slices
2 medium eggplants, cut into 1/2-inch slices
2 medium green bell peppers, cut into 1/2-inch slices

Steps

Whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper together in a large bowl. Add zucchini, eggplants, and bell peppers; toss to evenly coat. Cover the bowl with plastic wrap and marinate about 45 minutes.
Preheat an outdoor grill for medium heat and lightly oil the grate. Remove vegetables from marinade and shake off excess; reserve marinade.
Grill vegetables on the preheated grill until tender, 10 to 15 minutes, brushing with marinade. Transfer grilled vegetables to a platter; serve with remaining marinade.