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Mixed Vegetable Grill

By • Jul 8th, 2009 • Category: Totally Vegetarian show, Vegetables Print Print

Onions and summer squashes are superb when grilled, but don’t be afraid to try any vegetable on the grill. Toni also likes to throw in carrots, fresh fennel, and halved baby potatoes. You’re only limited by your own imagination.

Serves 4-6

Ingredients:
Basic Balsamico Vinaigrette (makes about 1 cup):
3/4 c. extra virgin olive oil
2 T. good quality Balsamic vinegar
2. T. wine vinegar
1 clove garlic, thinly sliced
Salt and freshly ground black pepper to taste

Vegetables:
Eggplant, trimmed and cut lengthwise into 1/2″ to 3/4″ “steaks”
Portobello mushroom caps
Zucchini and summer squash, sliced lengthwise or
whole (if small)
Sweet onion( Spanish or Vidalia), sliced 1/4″ crosswise or into moon-shaped wedges
Bell peppers, red, orange & yellow have the most flavor

Or any other combination of vegetables you like!

To prepare:
Certain vegetables lend themselves to easy, quick grilling.

Our list of veggies need only be trimmed of stem ends and sliced for grilling. The key is to slice them thinly enough so that they cook evenly and quickly while still having a tad of firmness.

They may be brushed simply with oil and sprinkled with salt & pepper before and during grilling, or you can use our basic balsamic marinade/baste or your own favorite prepared vinaigrette-style dressing.

Note: You can serve this mixed grill with anything from bruschetta to rice to pasta and the leftovers make fabulous sandwiches on thick, crusty slices of French or Italian bread or rolled up on pita bread.

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is the team that brings you "Totally Vegetarian" (the show) and "Totally Veg" (the podcast).
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2 comments
Judy
Judy

I would like to get the recipes from show 412...say cheese...how can I get them? Please help. Thank you, Judy

Veg Royale
Veg Royale

Hi, Grace - Some of the recipes seen on the show are unavailable on the website due to an agreement with the publisher of Toni Fiore’s cookbook - Totally Vegetarian: Fast, Easy, Comforting Cooking for Every Kind of Vegetarian. We’re sorry if this causes any inconvenience to you. Please note that the book is now available in a paperback edition.

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