Roasted Vegetables on the Grill |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I'm always on the lookout for veggie recipes for my vegetarian daughter. I loved this easy recipe, which can be made heartier by adding some grilled chicken pieces or smoked sausage slices (for the non-vegetarians of course!) The eggplants are 2 small eggplants but I couldn't get that past the Zaar editor. Ingredients:
2 eggplants, cut into 1-inch chunks |
2 zucchini, thinly sliced |
2 red onions, thinly sliced |
1 yellow onion, thinly sliced |
1/2 lb mushroom, sliced |
2 tablespoons olive oil |
2 ripe tomatoes, cored, chopped (or 2 c. halved cherry tomatoes) |
1/3 cup pitted olive, halved |
4 naan bread or 4 pita bread rounds |
2 tablespoons shaved parmesan cheese or 2 tablespoons crumbled goat cheese |
Directions:
1. Prepare a grill for high heat. Place eggplants, zucchini, onions and mushrooms in a large bowl. Pour oil over vegetables; toss to coat. Place vegetables on a large piece of heavy duty foil with edges folded up to hold in juices.
2. Transfer vegetables carefully to the grill. Cover grill and cook for 20 minutes. Add tomatoes to veggie mixture. Cook, stirring occasionally, until vegetables are tender, about 8 more minutes. Carefully slide a large cookie sheet under the foil to remove the vegetables from grill. Add olives to vegetables; season with pepper to taste and set aside.
3. Brush naan or pita with olive oil. Grill bread, turning once, 1 minute. Place naan or pita on plates; top with vegetables. Top with Parmesan or goat cheese.
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