Hickory-Grilled Vegetable Plate Recipe

Name: Hickory-Grilled Vegetable Plate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Hickory-Grilled Vegetable Plate falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hickory-Grilled Vegetable Plate

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