A small amount of hickory chips provides lots of flavor in this recipe.
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
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
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.