Grilled Vegetable Toppings

Prep Time:
15 minutes
Cook Time:
15 to 20 minutes
Toppings For 20 - 25 Personal Pizzas



2eggplants, cut into 1/8-inch slices,

6portobello mushroom tops,

2eachred, golden or orange bell peppers, halved, stems removed, seeded,

2largered and white onions, peeled and cut into 1/2-inch slices,

6largetomatoes, halved and seeded,

4eachzucchini and yellow squash, cut into 1/4-inch lengthwise strips,

1(16 oz.) bottleH-E-B Extra Virgin Olive Oil,

1bottlebalsamic vinegar,

1/2cupkosher salt,

1/2cupfresh cracked black pepper,

1/2cupfresh thyme leaves, chopped,

1/2cupfresh oregano leaves, chopped,


1Slice vegetables as indicated and place in separate plastic zippered bags.

2In a separate bowl, combine olive oil with 1/2 cup balsamic vinegar.

3Add salt and black pepper and blen well in food processor or blender.

4Add 1/4 cup of oil and vinegar misture to each bag of vegetables/ seal bag and toss to coat vegetables evenly.

5Refrigerate for 30 minutes.

6Prepare a hot fire on the grill.

7Rub grill with a light coat of olive oil to prevent vegetables from sticking.

8Grill vegetables 8 to 10 minutes per side.

9If vegetables are too small to lay on grill, use a perforated vegetable grill pan.

10Once vegetables are grilled, sprinkle with chopped herbs for extra flavor.

11Cut grilled vegetables into smaller pieces for pizza toppings

Nutritional Information

No Nutritional Information Available

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