1/4 cup olive oil
1 tablespoon soy sauce
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1 small eggplant, unpeeled
1 medium zucchini
1 small onion
2 medium carrots
1 green bell pepper
1 red bell pepper
Cooked rice or pasta, optional

8, 1 cup servings


In a large bowl combine olive oil, soy sauce, balsamic vinegar, salt and pepper. Chop eggplant, zucchini, onion, carrots and bell peppers into bite sized pieces. Add vegetables to bowl with balsamic mixture. Stir to coat. In a large pan or electric skillet cook vegetables over medium-high heat until crisp tender, about 10 minutes. Remove from heat and serve over rice or pasta.

Nutritional Analysis: 
110 calories
7 g fat
1 g saturated fat
0 g trans fat
0 mg cholesterol
230 mg sodium
10 g carbohydrate
3 g fiber
6 g sugars
2 g protein
(Analysis does not include optional rice or pasta)

Balsamic Stir Fry Vegetables

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

September, 2018

Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.