Hickory-Grilled Vegetable Plate |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A small amount of hickory chips provides lots of flavor in this recipe. Ingredients:
1/2 cup hickory wood chips |
1 cup balsamic vinegar |
4 portobello mushroom caps |
2 (8-ounce) yellow squash, halved lengthwise and cut into 2-inch pieces |
2 (8-ounce) zucchini, halved lengthwise and cut into 2-inch pieces |
1 (1-pound) eggplant, cut crosswise into 8 slices |
4 plum tomatoes, halved lengthwise |
1 vidalia or other sweet onion, cut into 4 wedges |
1 1/2 tablespoons olive oil |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
cooking spray |
2 cups trimmed arugula (about 4 ounces) |
1/4 cup chopped fresh basil |
1/4 cup chopped fresh oregano |
1/4 cup chopped fresh cilantro |
2 tablespoons chopped fresh thyme |
Directions:
1. Soak wood chips in water 30 minutes. Drain well.
2. Bring the vinegar to a boil in a small saucepan; cook until reduced to 1/4 cup (about 8 minutes).
3. Combine mushrooms and next 5 ingredients (mushrooms through onion) in a large bowl. Add oil, salt, and pepper; toss well to coat.
4. Prepare grill. Place wood chips over hot coals. Place mushrooms, squash, zucchini, eggplant, and onion on grill rack coated with cooking spray; grill 5 minutes on each side. Turn vegetables; add tomatoes. Grill 5 minutes or until vegetables are tender.
5. Arrange 1/2 cup arugula, 3 yellow squash pieces, 3 zucchini pieces, 2 eggplant slices, 2 tomato halves, 1 mushroom cap, and 1 onion wedge on each of 4 plates. Combine the basil, oregano, cilantro, and thyme in a small bowl, and sprinkle evenly over vegetables. Drizzle 1 tablespoon vinegar over each serving.
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