Hickory-Grilled Vegetable Plate

By Lv2Cook

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

Details

Servings 1

Preparation

Step 1

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.