| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegetarian |
Appetizers, Bbq/grill, Bread/rolls, Lowfat, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
|
Head garlic |
| 1 |
|
Red onion, sliced thickly |
| 1 |
|
Eggplant |
| 2 |
|
Zucchini, cut in half lwise |
| 2 |
|
Yellow squash, halve lwise |
| 1 |
|
Yellow bell pepper, quarter |
| 1 |
|
Red bell pepper, quarter |
| 1 |
|
Loaf crusty bread |
| 1 |
|
Tomato |
| 1 |
|
Arugula or basil |
INSTRUCTIONS
Coat onion and garlic with oil and cook over medium-hot grill slowly
for 5 to 10 minutes, turning garlic often. Continue to cook while
grilling vegetables. Cut eggplant into thick slice or in half
lengthwise--salt and place in a colander to drain for 20 minutes. Coat
vegetables with oil and grill a few minutes on each side until veggies
are seared and brown. Slice bread and brush with oil. Grill until
brown on both sides. Cut tomato in half and rub over one side of hot
bread. Arrange grilled veggies, bread, onion, and garlic on top of
arugula and serve. adapted from Martha Stewart's What to have for
Dinner Posted to MM-Recipes Digest V4 #028 by John Merkel
<jmerk@doitnow.com> on Jan 26, 1997.
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