Grilled Vegetable Stack

Ingredients:

Portobello Mushroom
Eggplant
Red Onion
Basil or Garlic Olive Oil
Salt

Cooking Instructions:

Wash the mushrooms and eggplant under running water.

Remove the stems of the mushrooms, and slice into strips or leave whole if using for a sandwich.

Remove the top of the eggplant and slice into 1/2-inch discs. If the eggplant tastes slightly bitter, degorge them by sprinkling the discs with salt and allowing them to sit on a plate lined with paper towels for 15 minutes. Skipping this step would allow them to absorb more flavors.

Remove the outer skin of the onion and slice into 1/4-inch discs.

Toss the vegetables into a large bowl, drizzle with olive oil, and sprinkle with salt.

Place the vegetables on a hot grill and cook until lightly browned, then turn over and cook a few minutes more.

To serve, layer the mushroom, eggplant, and red onion on a plate or sandwich-half. Drizzle with a basil or garlic-infused olive oil.

Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy

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