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Vegetables & Potatoes

Verdure Alla Grigilia - Grilled Vegetables

  • Preparation Time: 5 minutes
  • Cooking Time: 15 minutes
  • Yield 6-8 servings


  • 1 medium eggplant, skinned and sliced lengthwise
  • 2 medium zucchini, cut into 1/4 inch slices, lengthwise
  • 1 large red bell pepper, seeded and sliced lengthwise
  • 1 large green pepper, seeded and sliced lengthwise
  • 1 large onion, sliced into 1/2 inch thick rings
  • 1 large portabella mushroom, sliced lengthwise
  • 1 head radicchio rosso, cleaned and sliced lengthwise
  • 1 cup extra virgin olive oil
  • 3 cloves garlic
  • 2 tablespoons fresh basil
  • 2 tablespoons basalmic vinegar
  • 1/4 cup Marsala wine 1/2 lemon, squeezed
  • Course salt and fresh ground pepper


In a bowl, cover eggplant with water and lemon juice to avoid turning brown.  Set aside.  In a blender, combine garlic, basil, balsamic vinegar and Marsala for a dressing.  Oil the grill and lay vegetables side by side.  On medium-high heat, grill vegetables until tender, basting every few minutes with the dressing.

When done, arrange the vegetables on a large wide platter and season to taste with salt and pepper.  Garnish with fresh basil.

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