• Ingredients:
  • 1 medium onion
  • 4 Italian tomatoes
  • 2 Japanese eggplants
  • 1 green bell pepper
  • 1 zucchini
  • 8oz package of sliced FunGuy white button mushrooms
  • 3-4 tablespoons olive oil, divided
  • ½ teaspoon coarse salt
  • 2 cloves garlic, minced
  • 1 cup plain Greek yogurt
  • 2 tablespoons white vinegar
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • salt and black pepper to taste
  • Fresh cilantro or flat leaf parsley (optional)

Grill season has always been seen as being all about the meat, but the FunGuy disagrees! 

Change the perception of your family and friends by grilling up this easy and ridiculously delicious summer vegetable salad and sliced FunGuy mushrooms. This can be added to the grill in between batches of your favorite barbecued protein or as is, making it an ideal side to any late summer party!

DIRECTIONS:

  1. On a cutting board, slice the onions into ¼ inch thick rounds, cut the tomatoes into quarters lengthwise, and the eggplants in half. Trim the ends of the zucchini and cut it into quarters, lengthwise. Remove the stem and seeds from the bell pepper and cut into ½ inch wide strips. Transfer everything that can fit to a large bowl and drizzle with 2/3rds of the olive oil, the minced garlic, and season with the coarse salt. Toss to coat everything. 
  2. In a bowl whisk together the yogurt, vinegar, parsley, garlic powder, and taste. Add salt and black pepper as necessary. Cover and set aside. 
  3. Prepare the grill by lightly oiling it with a bit of the olive oil soaked into a paper towel and set the temperature too high. 
  4. Once the grill is hot, lay the onion slices on it in a single layer and allow them to cook 2-3 minutes, turn over and cook another 2 minutes. Transfer the grilled onions to a plate. 
  5. Next, add the mushrooms, tomato wedges, eggplant, bell pepper, and zucchini all in a single layer to the hot grill, working in batches if needed. Grill the mushrooms 2-3 minutes, the tomatoes and eggplant 3-4 minutes, and the bell pepper and zucchini 5-6 minutes turning each half way through. 
  6. When each have cooked, are tender, and grill marks have formed transfer them to the plate with the grilled onions. Transfer the long zucchini, eggplant, and pepper pieces to a cutting board and cut them into ½ -1 inch sized pieces and return to the plate. 
  7. Arrange the grilled vegetables and mushrooms onto a serving board or plate and drizzle the yogurt dressing on top and add cilantro or parsley on top. 
  8. Serve immediately. 

Have a Fun meal!