Make your Italian feast even more tempting by adding other savory delights such as non-fat mozzarella cheese (2 Syns per ounce) or prosciutto (½ Syn per slice).
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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.
¼ cup plus 2 Tbsp. balsamic vinegar
3 garlic cloves, minced
2 tsp. dried basil
2 tsp. dried oregano
½ tsp. crushed red pepper flakes
2 small eggplants, trimmed and sliced thinly lengthwise
8 oz. baby zucchini, trimmed and sliced thinly lengthwise
2 red bell peppers, halved, seeded and cut into thin strips
2 yellow bell peppers, halved, seeded and cut into thin strips
1 (6–8-oz.) bag baby arugula
*Up to 10 short sprays of any cooking spray are Free. After that, count ½ Syn for every additional 5 sprays.
- Mix the balsamic vinegar, garlic, basil, oregano and crushed red pepper flakes in a large bowl, then season with salt and pepper to taste. Add the eggplant, zucchini and bell peppers, then toss to coat well.
- Heat a ridged grill pan or cast-iron skillet over a medium-high heat, or heat a barbecue grill, Spray with cooking spray.
- 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, transferring the 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.