INGREDIENTS

INSTRUCTIONS

Hello, Barbecue Enthusiasts!
Most outdoor grilling enthusiasts already have a favorite way to prepare
steak or chicken. The problem has always been, what do you serve along with
the main course?
The Cook and Kitchen Staff strongly recommend you try cooking some
vegetables on the grill this May. You'll be amazed at the range of flavors
and textures produced by this lovely vegetable medley prepared on the
grill, as our salute to National Barbecue Month continues at Recipe-a-Day.
Light charcoal on one side of the grill, or fire up one burner on a gas
grill. Soak wood skewers in hot water for about 15 minutes.
Meanwhile, prepare vegetable slices and strips. After slicing, immediately
coat the vegetables with olive oil. Place the vegetables on skewers,
limiting each skewer to one type of vegetable. Do not pack vegetable strips
and slices together too tightly; make sure to leave room for the vegetables
to cook evenly.
When charcoal is covered with light gray ash, place the skewers on the
grill but away from the heat. Turning occasionally, grill until the
eggplant pieces are readily pierced with the tip of a sharp knife, the
tomatoes are heated through, and the peppers and onions are thoroughly
wilted. Be gentle with the tomatoes; they can stand being turned once or
twice at most.
On a serving platter, arrange alternating pieces of eggplant, tomato,
onion, and pepper. Drizzle all over with olive oil, and sprinkle with salt,
pepper, basil, and parsley.
This grilled dish is fantastic served warm or at room temperature, but it
may also be served cold. Of course, you may combine both efforts by
grilling the vegetables and keeping them warm in an oven set to a low
temperature while you prepare your main course on a hot grill.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on May 19, 1998

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