Tuscan Vegetable Grill

Something Extra
Summer 2014

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Explore the different flavors of Summer with recipes from our latest edition of Something Extra!


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Tuscan Vegetable Grill
Tuscan Vegetable Grill
1/3 cup extra virgin olive oil
1/3 cup white balsamic vinegar
1/3 cup fresh Italian parsley leaves, lightly packed
3 tbsp. Raley's Pesto
3 tbsp. grated Parmesan cheese
1/2 tsp. sea salt
Freshly ground pepper to taste

1 medium eggplant, sliced 1/4-inch thick
1 red bell pepper, stemmed, seeded and halved
1 large zucchini, cut into thirds lengthwise
1 large yellow squash, cut into thirds lengthwise
1 large red onion, sliced 1/4-inch thick
1 large fennel bulb, sliced 1/4-inch thick
3 medium (or 2 large) heirloom tomatoes, wedged
Grilled polenta slices (optional)
Toasted pine nuts (optional topper)

Great served warm over grilled polenta, but this fantastic dish can also be served chilled as a summer salad.

Prep: 20 minutes, Cook: 6 to 10 minutes, Serves: 6 to 8

1. Puree all dressing ingredients in a small blender or food processor.  

2. Grill eggplant, pepper, zucchini, squash, onion and fennel over medium heat for 3 to 5 minutes on each side or until lightly charred. Remove from grill and cut into 2-inch pieces.

3. Place in a large bowl with tomatoes and toss with dressing. Serve over grilled polenta and top with pine nuts, if you like. 

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212 calories

  Comment Number: 6455
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