Grilled Vegetables Platter |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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A Rachel Ray recipe Ingredients:
1 japanese eggplant, cut into 1/4-inch strips, lengthwise (small, black, purple or white skinned) |
1 small zucchini, cut into 1/4-inch slices, lengthwise |
1 cubanelle italian pepper (light green) |
1 red onion, sliced into thick rings |
8 medium cremini mushrooms |
1/2 cup extra-virgin olive oil, for brushing |
coarse salt and black pepper |
2 tablespoons chopped fresh thyme |
Directions:
1. Preheat grill or grill pan over moderate to high heat. Assemble cut veggies on a platter and as you place them on the grill, brush each side with a little oil. Season vegetables with salt and pepper. Cook until vegetables are just tender, 3 to 5 minutes on each side, depending on the vegetable. Arrange grilled vegetables on a platter and garnish with a generous sprinkle of chopped fresh thyme.
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