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, 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
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
Be the first to rate this recipe.
Have you tried this dish? Let others know what you think!