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    Veggies: Grilled Vegetable Platter

    Source of Recipe

    Rachel Ray

    List of Ingredients

    1 japanese eggplant, cut 1/4" strips -- lengthwise
    1 small zucchini, cut 1/4" slices, lengthwise
    1 light green pepper, cut in strips -- lengthwise
    1 small red onion, sliced thick rings
    8 medium baby portobellos, trimmed
    1/2 cup extra virgin olive oil
    coarse black salt and peper
    2 tablespoons chopped fresh thyme, stripped, chopped

    Recipe

    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. Yield: 4 side dish servings

 

 

 


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