Grilled Vegetable Stacks with Herb Oil
Grilled Vegetable Stacks with Herb Oil
Ingredients
- 2 garlic cloves, chopped
- ½ tsp red pepper flakes, or more to taste
- ½ cup (125 ml) olive oil
- ½ cup (20 g) mixed fresh herbs (thyme, oregano, rosemary), finely chopped
- ½ tsp salt
- 4 small portobello mushrooms, about 3 inches (7.5 cm) in diameter, stems removed
- 1 zucchini, cut into slices on an angle ½ inch (1 cm) thick
- 1 small eggplant, cut into slices ½ inch (1 cm) thick
- 1 red onion, cut into slices ½ inch (1 cm) thick
- 1 red bell pepper, seeded and quartered
- Parmesan cheese, freshly grated, to taste
Instructions
- In a small skillet over high heat, lightly brown the garlic and red pepper flakes in half of the oil. Add the herbs and cook for 30 seconds. Transfer to a bowl. Add the salt and remaining oil. Season with pepper and mix well.
Grilled Vegetable Stacks with Herb Oil