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

Serve with grilled flatbread or pita for a complete vegetarian meal.

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.

Ratings & Reviews

tejaksw's Review

tejaksw
September 13, 2010
I was excited to try this dish, but it was a big disappointment. Forget the radicchio -- very bitter. Sauce was okay -- maybe with different vegetable mix.

erinleemcgarvey's Review

erinleemcgarvey
August 11, 2010
The sauce was good, but the veggies weren't great. I like them all individually and in moderation. However, the radicchio was a bit much, especially when paired with another vegetable with bitter overtones like eggplant. The smoked paprika didn't add much, either. I won't make this again, except maybe the sauce. It would be tasty with a better mix of grilled vegetables, including some sweeter ones, such as red peppers and sweet onions, in addition to eggplant and mushrooms.