Traditional Grilled Italian Vegetable


1 small eggplant 2 small zucchini 1 red onion preferably torpedo variety 1 bell pepper 1/2 head radicchio 4 tbsp. extra virgin olive oil 2 tbsp. balsamic vinegar 1/2 tbsp. dried, oregano 10 leaves fresh basil salt and pepper, to taste

Step : 1

While the grill is preheated to medium-high temperature, rinse the vegetables under running water. The zucchini and eggplant should be halved lengthwise by 1/4 to 1/2 inch. In the same manner, cut the onion.

Step : 2 

Eliminate the white portion and seeds from the bell pepper. Slice it thinly thereafter.

Step : 3

While slicing the radicchio head into wedges, ensure that each wedge retains its leaves affixed to the core.

Step : 4

Grill the vegetables, if necessary, a few at a time, without overlapping them. Cook for four to five minutes per side, or until charred marks appear.

Step : 5

While waiting, begin preparing the vinaigrette. Combine extra virgin olive oil, balsamic vinegar, oregano, salt, and pepper in a small basin. By rapidly whisking, ensure that all of the ingredients are thoroughly combined.

Step : 6

Add the basil leaves to the bowl after ripping them with your palms to release their aroma. Transfer the cooked vegetables to a serving platter and drizzle with the vinaigrette. Serve without delay.

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