Name: Grilled Vegetable Stacks with Herb Oil
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 2 garlic cloves, chopped; ½ tsp red pepper flakes, or more to taste; ½ cup (125 ml) olive oil; ½ cup (20 g) mixed fresh herbs (thyme, oregano, rosemary), finely chopped; ½ tsp salt; 4 small portobello mushrooms, about 3 inches (7.5 cm) in diameter, stems removed; 1 zucchini, cut into slices on an angle ½ inch (1 cm) thick; 1 small eggplant, cut into slices ½ inch (1 cm) thick; 1 red onion, cut into slices ½ inch (1 cm) thick; 1 red bell pepper, seeded and quartered; Parmesan cheese, freshly grated, to taste

Preparation

Herb Oil
- In a small skillet over high heat, lightly brown the garlic and red pepper flakes in half of the oil. Add the herbs and cook for 30 seconds. Transfer to a bowl. Add the salt and remaining oil. Season with pepper and mix well.
Vegetables
- Preheat the grill, setting the burners to high. Oil the grate.
- Spread the vegetables out on a large plate. With a pastry brush, coat the vegetables with the herb oil on both sides.
- Reduce the heat of the barbecue to medium. Grill the vegetables on both sides until tender, about 8 to 10 minutes.
- On a serving dish, arrange 4 stacks of vegetables starting with the mushrooms and alternating the remaining ingredients. Sprinkle with Parmesan, to taste.

Grilled Vegetable Stacks with Herb Oil

Categories

Ingredients

Herb Oil

Vegetables

Preparation

Herb Oil

Vegetables

Personal Note