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
1/2cupfresh cracked black pepper
1/2cupfresh thyme leaves, chopped
1/2cupfresh oregano leaves, chopped
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
No Nutritional Information Available
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