Grilled Vegetables with Balsamic Vinaigrette (version II)

1/4 cup balsamic vinegar
2 tablespoons honey
1 tablespoon olive oil
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt
4 garlic cloves, minced
4 plum tomatoes, halved
2 zucchini, cut lengthwise into 1/4-inch slices
1 (1-pound) eggplant, cut crosswise into 1-inch-thick slices
1 red bell pepper, cut into 8 wedges
1 onion, cut into 2-inch-thick wedges
1 small bunch kale (about 8 ounces)
cooking spray

Combine first 6 ingredients in a bowl.

Combine tomatoes and next 5 ingredients (tomatoes through kale) in a bowl. Divide balsamic vinaigrette and vegetable mixture evenly between 2 large zip-top plastic bags. Seal; marinate in refrigerator 1 hour, turning bags occasionally.

Remove vegetables from bags; reserve marinade. Prepare grill. Place vegetables on grill rack coated with cooking spray; grill 7 minutes on each side or until onion is tender, basting with reserved marinade.

Serving size: 1 cup

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