Serve with grilled flatbread or pita for a complete vegetarian meal.
Cooking Light JULY 2010
1. Preheat grill to high heat using both burners. After preheating, turn the left burner to medium heat (leave right burner on high heat).
2. Combine first 5 ingredients and 1/4 teaspoon salt, stirring with a whisk.
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.
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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