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Grilled Vegetable Toppings

H-E-B

Family-friendly

Quick and easy

Quick and easy

Quick and easy

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, seeded

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

Instructions


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
Nutritional Information
No Nutritional Information Available
Source:
H-E-B

Created 07/31/2009
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