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Grilling gives Mediterranean vegetables such as eggplant, zucchini and bell peppers a sensational smokiness. This beautiful platter is a perfect appetizer to share on a hot summer's day and fantastic served hot or at room temperature.
- Mix the balsamic vinegar, garlic, basil, oregano and crushed red pepper flakes in a large bowl, season with salt and pepper to taste. Add the eggplant, zucchini and bell peppers and toss to coat well.
- Heat a ridged grill pan or cast-iron skillet over medium-high heat, or heat a barbecue grill.
- Remove the vegetables from the balsamic marinade (reserving the marinade) and grill, in batches, for 2–3 minutes on each side or until tender and nicely colored, removing cooked vegetables to a plate.
- Arrange the arugula leaves on a large serving platter, top with the grilled vegetables and drizzle over the reserved marinade.