Grilled Veges from Carrabba's


1 each Eggplant, sliced(SKIN ON, SLICED 3/8 INCH)
1 each Zucchini, halved (ends trimmed)
1 each Yellow Squash, halved (ends trimmed)  
1 each Red Bell Pepper, quartered
2 large Mushrooms (Wiped with a damp cloth)
olive oil
pinch salt, pepper, and oregano


  • Wash all vegetables (except mushrooms, wipe mushrooms with a damp cloth).
  • In a small mixing bowl place one order of vegetables along with the olive oil.
  • Toss the vegetables to coat with the olive oil. Season with salt, pepper, and oregano and toss again.
  • Heat grill. Grill vegetables on all sides until they are tender. Be sure to cook eggplant until golden brown. Place vegetables attractively on the plate and serve.