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Yield
4 servings (serving size: 1/2 tomato, 2 eggplant wedges, 1 radicchio quarter, 6 mushroom halves, and about 1/4 cup sauce)
Photo: Randy Mayor; Styling: Kellie Gerber Kelley

How to Make It

Step 1

Preheat grill to high heat using both burners. After preheating, turn the left burner to medium heat (leave right burner on high heat).

Step 2

Combine first 5 ingredients and 1/4 teaspoon salt, stirring with a whisk.

Step 3

Combine oil and paprika in a small bowl. Brush oil mixture evenly over mushrooms, tomatoes, eggplant, and radicchio. Sprinkle evenly with remaining 1/4 teaspoon salt and pepper.

Step 4

Arrange vegetables on right side of grill rack (over high heat); grill vegetables 8 minutes or until just tender, turning once. Move any vegetables to left side of grill rack (over medium heat) if they get done more quickly. Place vegetables on a platter. Sprinkle with chopped parsley, if desired. Serve with sauce.

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