This is a 5 star recipe if done with a 14 oz. can of diced tomatoes with garlic, basil and oregano. That makes a huge difference in my opinion. Based on other reviewers, I did the tomatoes and balsamic vinegar in a sauce pan and let simmer on low until the vegetables were done! I cut up the veggies for the outside grill. Of course I had to use what I had on hand which was everything from the recipe except beans and eggplant. I substituted mushrooms and asparagus. Honestly you can use whatever you have on had.....but you definitely need the onion and peppers! They become so sweet when grilled on a medium setting. I also lightly garlic salted and peppered the veggies once while grilling them. Grilling veggies can always present a problem if you don't have some sort of way to keep them from going through the grill. I have a grill basket and a flat cast iron griddle that has the grill marks on one side. It took about at least 20 minutes to grill the veggies, but well worth the time! (The asparagus goes last because it cooks so fast) I served over brown rice but it is great with couscous as well! Assemble in the kitchen.... a ladle of rice or couscous, lots of veggies, a ladle or two of sauce, then I used the asparagus as a decoration. PS. I also served a grilled vegan Italian sausage brat with it and garlic bread! Yum Yum
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This is a 5 star recipe if done with a 14 oz. can of diced tomatoes with garlic, basil and...