Grilled Vegetable Stacks with Herb Oil | RICARDO

Name: Grilled Vegetable Stacks with Herb Oil | RICARDO
Total time: 35 min
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

www.ricardocuisine.com

These grilled vegetable stacks with herb oil are a great vegetarian summer side.

Keywords

vegetables
grilled vegetables
vegetable stacks
herbs
herb oil
bbq
vegetarian
summer recipes

View full recipe on www.ricardocuisine.com

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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