Grilled Vegetable Stack

Printable version of this recipe.

Ingredients

Portobello mushroom
eggplant
red onion
red onion
basil or galic olive oil
salt

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.

Type of Dish

Entrée

Cuisine

Grilling