Serves
About 6–8
Ingredients
- 6 Roma tomatoes, sliced ¼-inch thick
- 2 Japanese eggplant, sliced ¼-inch thick
- 4 zucchini, sliced ¼-inch thick
- 8 roasted garlic cloves, mashed
- 1 (28 oz) can fire-roasted diced tomatoes
- ¼ cup olive oil, divided
- 2 tbsp dried herbs (basil, oregano, parsley, chives), divided
- 1 tbsp white sugar (optional)
- 1 large Vidalia onion, sliced
- 2 roasted red peppers, finely chopped
- Salt and black pepper, to taste
- ½ cup grated Parmesan (optional)
- Fresh herbs, for garnish
Instructions
1.
Preheat your Traeger grill to 350°F.
2.
In a grill-safe pan, heat 2 tablespoons olive oil and sauté the sliced onion until softened.
3.
Add roasted red peppers, mashed garlic, 1 tablespoon dried herbs, diced tomatoes, and optional sugar. Simmer gently and season with salt and black pepper.
4.
Season the zucchini, eggplant, and tomato slices with salt, black pepper, and the remaining dried herbs.
5.
Arrange the sliced vegetables in a circular pattern over the tomato mixture. Drizzle with the remaining olive oil.
6.
Reduce grill temperature to 225°F and cook for 1 hour.
7.
Increase grill temperature to 350°F, cover the pan, and cook an additional 30–45 minutes, until the vegetables are tender.
8.
Let rest for 20 minutes before serving.
Serving
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