Grilled Vegetable Toppings
15 to 20 minutes
Toppings For 20 - 25 Personal Pizzas
2 eggplants, cut into 1/8-inch slices
6 portobello mushroom tops
2 each red, golden or orange bell peppers, halved, stems removed, seed
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
Slice vegetables as indicated and place in separate plastic zippered b
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
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
Cut grilled vegetables into smaller pieces for pizza toppings
No Nutritional Information Available