TGI Friday's Vegetable Grill

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Portobello Mushroom

  • 1 Portobello mushroom


  • Red bell peppers - washed and dried, cut into large squares
  • Zucchini - washed and dried, cut into large round slices, about 3 inches thick
  • Summer squash - washed and dried, cut into large round slices, about 4 inches thick
  • Roma tomato - washed and dried, core removed and discarded, cut in V wedges

Tomato Salsa

  • 6 to 8 medium-size Roma tomatoes
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cloves minced garlic
  • 10 fresh basil leaves


  1. Portobello Mushroom: Remove stem from mushroom and discard. Rinse mushroom with cold water. Add your favorite vinaigrette dressing - just enough to fill the bottom of the mushroom cap; marinate for one hour.
  2. Place mushroom on grill, cap side up. Grill until tender.
  3. Use bamboo or wood skewers - soak in water for 30 minutes before use so skewers do not burn on the grill or splinter.
  4. Assemble skewers in color array such as - red pepper, zucchini, Roma tomato, squash. When assembling, place vegetable flat on cutting board and insert skewer through skin side and out through skin side for a flat long skewer of fresh vegetables. Grill until vegetables are just tender and slightly crunchy.
  5. Pasta: Cook your favorite thin long pasta, such as spaghetti, in salted boiling water and place in dish.
  6. Tomato Salsa: Wash, core and dice tomatoes to 1/4-inch pieces; save juices and place in small bowl.
  7. Wash, dry and cut basil leaves into thin strips.
  8. Combine all ingredients and hold for 2 hours before use.
  9. Place pasta in center of bowl. Top with fresh Tomato Salsa. Place portabella on cutting board and cut into strips on a bias and place on top of Tomato Salsa and pasta. Arrange vegetables skewers around plate.

Source: TGI Friday's Chef Bob Davis

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