Rating: 1 stars
2 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0

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

Mark Bittman
Recipe by Cooking Light July 2010

Gallery

Randy Mayor; Styling: Kellie Gerber Kelley

Recipe Summary

Yield:
4 servings (serving size: 1/2 tomato, 2 eggplant wedges, 1 radicchio quarter, 6 mushroom halves, and about 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to high heat using both burners. After preheating, turn the left burner to medium heat (leave right burner on high heat).

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  • Combine first 5 ingredients and 1/4 teaspoon salt, stirring with a whisk.

  • 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.

  • 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.

Nutrition Facts

249 calories; fat 14.2g; saturated fat 2g; mono fat 8.6g; poly fat 2.8g; protein 11.7g; carbohydrates 23.7g; fiber 8.6g; cholesterol 0mg; iron 2mg; sodium 350mg; calcium 86mg.
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