INGREDIENTS

INSTRUCTIONS

Shepherd writes:  "BBQing vegetables brings out their sweetness and imparts
a smoky, nutty quality that is extraordinarily delicious. Make them
whenever you light up the coals all harvest season."
"Choose colorful ripe garden-fresh vegetables, such as summer squash,
eggplants, onions and different colored bell peppers. Cut eggplant, onions
and squash on the bias into about 1/2" thick slices. Cut peppers into 2 to
3" strips or big scallops.  About an hour or so before cooking, combine
vegetables with any good olive oil-based vinaigrette or use balsamic
vinegar and olive oil with added minced garlic, basil, pepper and salt.
"Prepare a BBQ fire, preferably using some fruit wood or mesquite chips.
When coals are evenly at the white ash stage, drain vegetables well and
grill on fine mesh BBQ grid about 4 to 6" from the coals. Grill as slowly
as possible until tender when pierced, turning several times and moving
vegetables around with a fork so that they cook evenly. A little charring
on the edges doesn't hurt them. Enjoy warm with or without a meat course,
and have crusty French bread to sop up the tasty juices."
From 1993 "Shepherd's Garden Seeds Catalog," pg. 77. Electronic format by
Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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