Top Chef Recipe: Grilled Marinated Eggplant, Zucchini, and Portobello Mushrooms

From Chef Sal Scognamillo, Patsy's Italian Restaurant, New York City
By Epoch Times Staff
Epoch Times Staff
Epoch Times Staff
July 1, 2013 Updated: July 18, 2015

Grill out this summer with a great recipe from Chef Sal Scognamillo, Patsy’s Italian Restaurant, New York City. 

Grilled Marinated Eggplant, Zucchini, and Portobello Mushrooms

Yield: 4 servings

Vegetables:
1 medium eggplant, about 1 pound
3 small zucchini, about 1 pound
2 large Portobello mushrooms

Peel the eggplant and then trim the ends from both the eggplant and zucchini. Cut into half-inch rounds. Remove the stems from the mushrooms and clean by gently wiping the top of each with a damp paper towel.

Vinaigrette Marinade:
¾ cup extra-virgin olive oil
¼ cup balsamic vinegar
1 peeled garlic clove, minced
1 Tbsp finely chopped fresh basil (about 4 leaves)
Salt and freshly ground black pepper, to taste

Place all ingredients in a screw-top jar. Close tightly and shake until thoroughly blended.

Toss the zucchini, eggplant and mushrooms in a large bowl with the vinaigrette marinade. Set aside for 10-15 minutes to allow flavors to meld before grilling.

Grill the zucchini and eggplant for 2 minutes, turning once. Grill only the top of the mushroom, for 3 minutes.