Hickory-Grilled Vegetable Plate

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

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 150
  • Calories from fat: 38%
  • Fat: 6.4g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 5.5g
  • Carbohydrate: 23g
  • Fiber: 5.7g
  • Cholesterol: 0.0mg
  • Iron: 3.3mg
  • Sodium: 324mg
  • Calcium: 139mg

Ingredients

  • 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

Preparation

  1. Soak wood chips in water 30 minutes. Drain well.
  2. Bring the vinegar to a boil in a small saucepan; cook until reduced to 1/4 cup (about 8 minutes).
  3. Combine mushrooms and next 5 ingredients (mushrooms through onion) in a large bowl. Add oil, salt, and pepper; toss well to coat.
  4. 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.
  5. 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.
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