• 4servings
  • 20minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 Japanese eggplant (small, black, purple or white skinned), cut into 1/4-inch strips, lengthwise

  2. 1 small zucchini , cut into 1/4-inch slices, lengthwise

  3. 1 cubanelle (light green) Italian pepper, cut into strips, lengthwise

  4. 1 small red onion , sliced into thick rings

  5. 8 medium creminis (baby portobellos), trimmed

  6. 1/2 cup extra-virgin olive oil , for brushing

  7. Coarse salt and black pepper

  8. 2 tablespoons chopped fresh thyme,

  9. 4 to 6 sprigs stripped and chopped

  10. 1/2 teaspoon (a sprinkle) of dried thyme or dried Italian Seasoning may be substituted

Instructions Jump to Ingredients ↑

  1. Preheat grill or grill pan over moderate to high heat. Assemble cut veggies on a platter and as you place them on the grill, brush each side with a little oil. Season vegetables with salt and pepper. Cook until vegetables are just tender, 3 to 5 minutes on each side, depending on the vegetable. Arrange grilled vegetables on a platter and garnish with a generous sprinkle of chopped fresh thyme.


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