TUSCAN VEGETABLES RECIPES

Steps:

•  Preheat grill to 400 °F. Drizzle half of the olive oil over the vegetables and grill vegetables for 2-3 minutes per side. Carefully remove vegetables and move to the side.
• In a small mixing bowl, add the garlic, remaining olive oil, vinegar, Italian herbs, Seasoned Vegetable Base, black pepper and Parmesan cheese. Whisk together.
•  Cut vegetables into bite-size pieces and add to the mixture. Coat vegetables in mixture then add vegetables to an aluminum-grilling pan. Place pan on grill and cook vegetables for another 5-6 minutes to reheat and let cheese melt. Transfer to serving platter, garnish with basil and serve immediately.

Steps:

• Rinse, trim and cut the zucchini, bell peppers and eggplant into pieces or large cubes. Rinse the tomatoes, cut in half, remove the stem, then slice or cut into columns. Peel the onions and garlic and finely chop.
• Rinse the thyme, sage and parsley, shake dry and finely chop.
• Heat olive oil in a pan and sauté the eggplant, zucchini and bell pepper for 3 minutes. Add the onions and sauté for 1 minute. Add the garlic and tomato and cook another 2 minutes. Remove from heat, stir in the herbs and season with salt, pepper and lemon juice. Grate the parmesan.
• Pour the vegetable mixture into a baking dish, sprinkle the parmesan and bake in preheated oven at 180°C (approximately 350°F) for 15-20 minutes until the vegetables are slightly brown.