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 H-E-B
Recipes
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Makes toppings for 20-25 personal pizzas Prep Time: 15 minutes Cook Time: 15-20 minutes Chill Time: 30 minutes |
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recipe categories / sides and vegetables / vegetables  Grilled Vegetable Toppings Courtesy of H-E-B Ingredients: 2 eggplants, cut into 1/8-inch slices 6 portobello mushroom tops 2 each red, golden or orange bell peppers, halved, stems removed, seeded 2 large red and white onions, peeled and cut into 1/2-inch slices 6 large tomatoes, halved and seeded 4 each zucchini and yellow squash, cut into 1/4-inch lengthwise strips 1 (16 oz.) bottle H-E-B Extra Virgin Olive Oil 1 bottle balsamic vinegar 1/2 cup kosher salt 1/2 cup fresh cracked black pepper 1/2 cup fresh thyme leaves, chopped 1/2 cup fresh oregano leaves, chopped Directions: Slice vegetables as indicated and place in separate plastic zippered bags. In a separate bowl, combine olive oil with 1/2 cup balsamic vinegar. Add salt and black pepper and blen well in food processor or blender. Add 1/4 cup of oil and vinegar misture to each bag of vegetables/ seal bag and toss to coat vegetables evenly. Refrigerate for 30 minutes. Prepare a hot fire on the grill. Rub grill with a light coat of olive oil to prevent vegetables from sticking. Grill vegetables 8 to 10 minutes per side. If vegetables are too small to lay on grill, use a perforated vegetable grill pan. Once vegetables are grilled, sprinkle with chopped herbs for extra flavor. Cut grilled vegetables into smaller pieces for pizza toppings. |
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