Photos Courtesy of Patsy's Italian RestaurantEven the most diehard fans of Italian food need to sometimes take a break from the carb-heavy pastas and breads. To give you a lighter alternative, Chef Sal Scognamillo of Patsy's Italian Restaurant in New York City is sharing his favorite vegetable grilling recipe. Either served with other BBQ favorites or solo, this summer combination of eggplant, zucchini, and Portobello mushrooms would make a great meal to enjoy on a sunny afternoon with friends.
- 1 medium eggplant, about 1 pound
- 3 small zucchini, about 1 pound
- 2 large Portobello mushrooms
Peel the eggplant and then trim the ends from both the eggplant and zucchini. Cut into 1/2-inch rounds. Remove the stems from the mushrooms and clean by gently wiping the top of each with a damp paper towel.
- 3/4 cup extra-virgin olive oil
- 3/4 cup balsamic vinegar
- 1 peeled garlic clove, minced
- 1 tablespoon finely chopped fresh basil (about 4 leaves)
- Salt and freshly ground black pepper, to taste
Place all ingredients in a screw-top jar. Close tightly and shake until thoroughly blended.
Toss the zucchini, eggplant and mushrooms in a large bowl with the vinaigrette marinade. Set aside for 10-15 minutes to allow flavors to meld before grilling.
Grill the zucchini and eggplant for two minutes, turning once. Grill only the top of the mushroom, for three minutes.