| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
American |
American, Grilled, Summer, Vegetable m, Side dish |
6 |
Servings |
INGREDIENTS
| 6 |
sm |
Zucchini; halved lengthwise |
| 1 |
|
Green bell pepper-peeled; cored, seeded, quartered |
| 1 |
|
Red bell pepper-peeled; cored, seeded, quartered |
| 1 |
lg |
Globe eggplant |
|
|
3/4 cup Grilled Vegetable Marinade; (see recipe) |
| 2 |
|
Potatoes (optional); cut into 1/2" slices |
| 6 |
|
Fresh Italian plum tomatoes (optional); halved lengthwise |
INSTRUCTIONS
Cut the eggplant into thick slices about 3/4" each. Rub both sides with
salt and lay between paper toweling for one hour. Prepare Grilled Vegetable
Marinade recipe. Cut zucchini in half lengthwise and sprinkle lightly with
salt. Using a vegetable peeler, remove as much of the skin as possible from
the peppers. The convex parts will be difficult, so don't bother trying to
get it all. Cut peppers in half lengthwise and in half again. Put the
peppers between two flat plates until grilling time. Halve the roma
tomatoes. Cut the potatoes into 1/2" slices and rub with pure olive oil.
Cook vegetables on a readied grill for about 8 minutes. Potatoes will take
about 12 minutes. Turn the vegetables frequently and brush frequently with
marinade.
NOTES : Vegetables grilled with a lemon-olive oil-basil marinade. Recipe
by: Dee Bell
Posted to recipelu-digest Volume 01 Number 589 by "Christopher E. Eaves"
<cea260@airmail.net> on Jan 24, 1998
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