Grilled Vegetable Stacks with Herb Oil

Ingredients

• Herb Oil

  • 2 garlic cloves, chopped
  • ½ tsp red pepper flakes, or more to taste
  • ½ cup (125 ml) olive oil
  • ½ cup (20 g) mixed fresh herbs (thyme, oregano, rosemary), finely chopped
  • ½ tsp salt

• Vegetables

  • 4 small portobello mushrooms, about 3 inches (7.5 cm) in diameter, stems removed
  • 1 zucchini, cut into slices on an angle ½ inch (1 cm) thick
  • 1 small eggplant, cut into slices ½ inch (1 cm) thick
  • 1 red onion, cut into slices ½ inch (1 cm) thick
  • 1 red bell pepper, seeded and quartered
  • Parmesan cheese, freshly grated, to taste