How to make it

  • To Prep the Vegetables:
  • Slice ends off eggplant. Peel, if desired (not necessary - actually holds together better with skin on). Cut into 3/4 inch slices lengthwise. Rub with sea salt and lay on paper towels for 30 minutes, turning once, to drain bitter juices.
  • Slice ends off zucchini and slice into 1/2" slices lengthwise.
  • Peel onion and slice into 3/4" circular slices, keeping rings together.
  • Slice each pepper into 4 large chunks.
  • Cut tomato into large wedges or if using romas, in half lengthwise.
  • Drizzle vegetables with about 1 Tbsp olive oil, season with salt, pepper and oregano.
  • Place mushrooms, minced garlic and a drizzle of oilive oil on a large sheet of foil. Wrap into a packet.
  • To Cook Vegetables:
  • Preheat grill to medium-high heat.
  • Lay eggplant and zucchini on grill (I place mushroom packet, onion and pepper pieces on top rack for now) Grill about 4 minutes, or until slightly browned and grill marks are dark on one side; flip and cook another 3 to 4 minutes See Photo. Remove to large bowl.
  • Move onion slices, peppers and mushroom packet to lower rack. Cook about 5-6 minutes or peppers and onions are crisp tender and have grill marks. Remove to same bowl.
  • Place tomato wedges on grill and cook about 3 minutes, flipping as needed, until just warmed through (may not achieve grill marks - that's ok. It's important not to overcook tomatoes) See Photo
  • Remove to same bowl.
  • Coarsely chop vegetables - if desired you can peel off eggplant and/or tomato skins at this time). Add mushrooms, garliv and juices from packet.
  • Toss with balsamic vinegar, drizzle of olive oil, fresh basil and parmesan.
  • Serve hot, room temperature or cold.

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