- Yield: 6 to 8 servings
- 1 green bell pepper, quartered
- 1 eggplant, cut into 1/2-inch slices
- 2 zucchini, quartered lengthwise
- 2cups white mushrooms, stems removed
- 4 tomatoes, halved
- 1/2cup extra virgin olive oil
- Ground black pepper
- 1 red onion, small dice
- 1tablespoon garlic, minced
- 1tablespoon tomato paste
- 1/2cup chicken stock
- 1tablespoon oregano, chopped
- 1tablespoon thyme, chopped
- 2teaspoons rosemary chopped
- Preheat a gas grill to medium heat. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash. Spread the coals in an even bed. Clean the cooking grate.
- Lightly brush the pepper, eggplant, zucchini, mushrooms, and tomatoes with about 1/4 cup of the oil and season with salt and pepper to taste.
- Grill the vegetables until they have grill marks and are slightly charred and tender, about 5 to 10 minutes, depending on the vegetable. Remove from the grill and set aside until cool enough to handle. Roughly chop the vegetables.
- Heat the remaining oil in a large pan over medium heat. Add the onions and sauté until translucent and just beginning to color, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute. Stir in the tomato paste and cook until it turns a deep color and gives off a sweet aroma, 1 to 2 minutes.
- Add the grilled green pepper, zucchini, mushrooms, eggplant, and tomatoes in that order, allowing each to begin to soften before adding the next.
- Add the stock, cover, and let the vegetables stew until completely tender, about
15 minutes. Add the fresh herbs and adjust seasoning to taste with salt and pepper.
- Serve on a heated platter.
—Recipe by The Culinary Institute of America