Grilled Vegetable Stacks with Herb Oil | RICARDO

Ingredients

• 2 garlic cloves, chopped
• ½ tsp red pepper flakes, or more to taste
• ½ cup (125 ml) olive oil
• ½ cup (20 g) mixed fresh herbs (thyme, oregano, rosemary), finely chopped
• ½ tsp salt
• 4 small portobello mushrooms, about 3 inches (7.5 cm) in diameter, stems removed
• 1 zucchini, cut into slices on an angle ½ inch (1 cm) thick
• 1 small eggplant, cut into slices ½ inch (1 cm) thick
• 1 red onion, cut into slices ½ inch (1 cm) thick
• 1 red bell pepper, seeded and quartered
• Parmesan cheese, freshly grated, to taste