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,
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
No Nutritional Information Available