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Grilled Vegetable Toppings
Prep Time:
15 minutes
Cook Time:
15 to 20 minutes
Makes:
Toppings For 20 - 25 Personal Pizzas
Ingredients

2 eggplants, cut into 1/8-inch slices

6 portobello mushroom tops

2 each red, golden or orange bell peppers, halved, stems removed, seed
ed

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 b
ags.
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 st
icking.
Grill vegetables 8 to 10 minutes per side.
If vegetables are too small to lay on grill, use a perforated vegetabl
e grill pan.
Once vegetables are grilled, sprinkle with chopped herbs for extra fla
vor.
Cut grilled vegetables into smaller pieces for pizza toppings

Nutritional Information


No Nutritional Information Available


Source


H-E-B