ROASTED VEGETABLES ON THE GRILL
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.
Provided by Hey Jude
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 211.5, Fat 9.8, SaturatedFat 1.8, Cholesterol 2.2, Sodium 142.2, Carbohydrate 28.9, Fiber 11.8, Sugar 14.1, Protein 7.8
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