The homemade balsamic reduction is the key to this healthy grilled eggplant and summer squash salad. It's easy to make but watch the vinegar as it reduces; it can burn easily. If you have any left over, drizzle it on strawberries. Source: Diabetic Living Magazine, Summer 2019

Beth Lipton


Ingredient Checklist


Instructions Checklist
  • Place vinegar in a small saucepan; bring to a boil over high heat. Reduce heat to maintain a simmer; cook, stirring occasionally and watching carefully to prevent burning, until syrupy and reduced to about 2 Tbsp., 12 to 15 minutes. Transfer to a small bowl and let cool.

  • Meanwhile, preheat grill to medium-high.

  • Slice eggplant, yellow squash, and zucchini diagonally into 1/4-inch slices. Toss with 7 Tbsp. oil, salt, and pepper in a large bowl.

  • Grill the vegetables until tender and grill-marked, 2 to 5 minutes per side. Arrange on a platter.

  • Drizzle the vegetables with the remaining 1 Tbsp. oil and the reserved balsamic syrup. Top with olives and basil.


To make ahead: Cover balsamic drizzle (Step 1) and hold at room temperature for up to 1 day. Refrigerate vegetables for up to 1 day.

Equipment: Charcoal or gas grill

Nutrition Facts

161 calories; 14.5 g total fat; 1.9 g saturated fat; 126 mg sodium. 267 mg potassium; 7.3 g carbohydrates; 1.7 g fiber; 5 g sugar; 1.2 g protein; 149 IU vitamin a iu; 12 mg vitamin c; 25 mcg folate; 19 mg calcium; 1 mg iron; 18 mg magnesium;