Grilled Vegetables with Tomato Oil
More From Sunset
Amount per serving
- Calories: 117
- Calories from fat: 62%
- Protein: 2.3g
- Fat: 8g
- Saturated fat: 1g
- Carbohydrate: 11g
- Fiber: 2.4g
- Sodium: 25mg
- Cholesterol: 0.0mg
- 2 sweet onions (6 oz. each), such as Maui or Walla Walla, peeled
- 3/4 to 1 pound Asian or regular eggplant
- 2 or 3 zucchini (1/4 lb. each)
- 2 or 3 bell peppers (1/2 lb. each), red, yellow, or green
- 2 portabella mushrooms (4-in.-wide caps)
- About 1/3 cup olive oil
- 3 tablespoons drained minced dried tomatoes packed in oil
- Salt and pepper
- 1. Cut onions crosswise in 3/4-inch-thick slices. Run a slender skewer across and through center of each slice to hold rounds flat and secure; put as many slices on skewer as will fit.
- 2. Rinse eggplant, discard stem, and cut crosswise into 3/4-inch-thick rounds. Thread skewers across and through rounds as directed for onions.
- 3. Rinse zucchini, trim ends, and cut crosswise into 3/4-inch-thick rounds. Thread on skewers as directed for onions.
- 4. Rinse peppers, cut into quarters lengthwise, stem, and seed. Thread thin skewers through center of slices, leaving about 1/4 inch between pieces.
- 5. Rinse mushrooms, trim stems flush with caps, and save stems for other uses.
- 6. Mix olive oil and tomatoes. Brush mixture onto vegetables.
- 7. Set vegetables on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Close lid on gas grill. Cook, turning as needed, until vegetables are browned and tender when pierced, 8 to 10 minutes. Transfer to a platter as cooked.
- 8. Slice mushrooms. Remove vegetables from skewers. Add mushrooms to platter and season vegetables to taste with salt and pepper. Serve hot or at room temperature.
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Grilled Vegetables with Tomato Oil Recipe at a Glance