This recipe will teach you how to properly grill chunky vegetables to make the most out of them as a side dish. Bell peppers, eggplant, Portobellos, tomatoes and zucchinis will come out crunchy and flavorful enough to make the perfect skewers! Smart Recipes, Vegan Recipes, Vegetables Recipes, Recipes Vegetables Vegan Grilled Vegetables Grilled Vegetables Recipe | PT45M Serves 4 Ingredients: 1 Medium Eggplant 2 Medium Yellow Bell Peppers 1 Pinch Salt 2 Heirloom Tomatoes 2 Medium Portabello Mushrooms 2 Medium Zucchinis 1 Basil Leaf Preheat oven to 400 degrees F. Place bell peppers on a baking sheet and roast until skin blisters and peels off easily. Let peppers sit a little to cool down and then peel off. Meanwhile, sweat eggplant by placing it on paper towel and sprinkling with pinch of salt. Grease grill pan with cooking spray. Heat grill pan over medium high heat. Pat dry the eggplant slices. Grill vegetables until they get a grill mark and are fork tender. Transfer into a plate. Stack vegetables into a column and serve drizzled with balsamic dressing or any of your favorite dressing.

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