- 1/2 cup hickory wood chips
- 1 cup balsamic vinegar
- 4 portobello mushroom caps
- 2 (8-ounce) yellow squash, halved lengthwise and cut into 2-inch pieces
- 2 (8-ounce) zucchini, halved lengthwise and cut into 2-inch pieces
- 1 (1-pound) eggplant, cut crosswise into 8 slices
- 4 plum tomatoes, halved lengthwise
- 1 Vidalia or other sweet onion, cut into 4 wedges
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 2 cups trimmed arugula (about 4 ounces)
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh thyme
- calories 150
- caloriesfromfat 38 %
- fat 6.4 g
- satfat 0.9 g
- monofat 3.9 g
- polyfat 0.9 g
- protein 5.5 g
- carbohydrate 23 g
- fiber 5.7 g
- cholesterol 0.0 mg
- iron 3.3 mg
- sodium 324 mg
- calcium 139 mg
How to Make It
Soak wood chips in water 30 minutes. Drain well.
Bring the vinegar to a boil in a small saucepan; cook until reduced to 1/4 cup (about 8 minutes).
Combine mushrooms and next 5 ingredients (mushrooms through onion) in a large bowl. Add oil, salt, and pepper; toss well to coat.
Prepare grill. Place wood chips over hot coals. Place mushrooms, squash, zucchini, eggplant, and onion on grill rack coated with cooking spray; grill 5 minutes on each side. Turn vegetables; add tomatoes. Grill 5 minutes or until vegetables are tender.
Arrange 1/2 cup arugula, 3 yellow squash pieces, 3 zucchini pieces, 2 eggplant slices, 2 tomato halves, 1 mushroom cap, and 1 onion wedge on each of 4 plates. Combine the basil, oregano, cilantro, and thyme in a small bowl, and sprinkle evenly over vegetables. Drizzle 1 tablespoon vinegar over each serving.