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Nutrition Facts
Serving Size 218 g
(Approx. 25 Servings)
Amount Per Serving
Calories 200 Calories From Fat 150
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 400 mg 17%
Total Carbohydrate 11 g 4%
Dietary Fiber 4 g 16%
Sugars 6 g
Protein 2 g
Vitamin A 10% Iron 6%
Vitamin C 50% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Vegetable Toppings
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
25  People


Recipe makes 25 Servings

2 purple eggplant, cut into 1/8-inch slices
6 portobello mushrooms
2 orange bell peppers, halved, stems removed, seeded
1 red onion, peeled & cut into 1/2-inch slices
1 white onion, peeled & cut into 1/2-inch slices
6 large tomatoes, halved & seeded
4 zucchini, cut lengthwise into 1/4" strips
4 yellow squash, cut lengthwise into 1/4" strips
15 Oz H-E-B Extra Virgin Olive Oil
1/2 cup(s) H-E-B Organics Balsamic Vinegar of Modena
1/2 cup(s) kosher salt
1/2 cup(s) fresh cracked black pepper
1/2 cup(s) fresh thyme leaves, chopped
1/2 cup(s) fresh oregano leaves, chopped
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Place vegetables in separate plastic zippered bags.
Combine olive oil with balsamic vinegar in a blender or food processor bowl.
Add salt and black pepper and blend well.
Add 1/4 cup of oil and vinegar mixture to each bag of vegetables. Seal bags and turn to coat vegetables. Chill 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).
Remove from grill and sprinkle with chopped herbs for extra flavor.
Cut grilled vegetables into smaller pieces for pizza toppings.



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