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© Meredith Corporation. All rights reserved. Used with permission.
To prepare vegetables: In a very large bowl, combine eggplant, onion wedges, bell peppers, mushrooms, and tomatoes. Add 3 tablespoons oil and 1 tablespoon vinegar. Toss to coat vegetables.
To prepare vinaigrette: Whisk together oil, vinegar, parsley, thyme, rosemary, salt and pepper in a small bowl. Set aside.
Place vegetables on the rack of an uncovered grill directly over medium-hot coals. Grill for 3 minutes; turn vegetables. Grill for 3 to 4 minutes more or until vegetables are tender.
To serve, cut each pepper half into 3 strips. Arrange vegetables on a platter. Drizzle with vinaigrette. Serve warm or at room temperature. If desired, garnish with fresh thyme.