Hickory-Grilled Vegetable Plate

Hickory-Grilled Vegetable Plate
Hickory-Grilled Vegetable Plate

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

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

Directions

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.

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