Recipe of the Day

King Kullen

Layered Monterey Pumpkin Dip

Tip Of The Day

Don’t You Dare Toss That Brine! Here’s a little secret – there’s quite a bit you can do with your olive brine (or juice) outside of making a great Martini, like adding it to your next salad or slaw. Get the most out of your next can or jar with these pin-worthy tips: www.ilovelindsay.com

View Full Shopping List
Print |  Email To Friend |  Add to Recipe Box

Burgers with Chunky Grilled Vegetables

Prep Time: 20 minutes

Servings: 4

A real delight for veggie lovers--we topped these burgers with balsamic-glazed eggplant, zucchini and bell peppers.

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 Burgers Morningstar Farms® Grillers® Original

  4 Morningstar Farms® Grillers® Vegan Veggie Burgers

Select All

Add Items to List

Directions

1. In small saucepan cook vinegar over low heat about 5 minutes or until reduced to 2 tablespoons and syrupy. Set aside.2. In small bowl stir together olive oil and garlic. Brush bell peppers, zucchini and eggplant with olive oil mixture.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. To serve, spoon vegetables on burgers. Drizzle with balsamic vinegar.ON THE GRILL:  Use a food thermometer to be sure patties reach minimum internal temperature of 160° F.