INGREDIENTS

INSTRUCTIONS

Prepare a charcoal or gas grill, arranging the coals for indirect
cooking. Lightly spray the grill rack with cooking spray. The coals
should be moderately-hot to hot. Remove the outer leaves of the head
of cabbage. Cut into quarters, leaving the core intact. Trim the  ends,
and place on cooler part of grill. Cook, turning often, until  cabbage
is fork-tender and golden, 10 to 12 minutes. Trim the endive,  and cut
in half lengthwise, leaving core intact. Drizzle with olive  oil and
lemon juice. Rub with garlic, and season with salt and  pepper. Place
on grill, and cook, turning often, until fork-tender,  about 10
minutes. Place the whole eggplants on the prepared grill  over indirect
heat. Season with salt and pepper. Cook, turning often,  until the
eggplant is tender and soft, about 25 minutes. Combine all  the grilled
vegetables in a large serving bowl, and serve warm.  Serves 6.  Source:
"Martha Stewart Living - (www.marthastewart.com)" S(Formatted  for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"  Per serving: 248
Calories (kcal); 19g Total Fat; (63% calories from  fat); 5g Protein;
19g Carbohydrate; 0mg Cholesterol; 64mg Sodium Food  Exchanges: 0
Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 3 1/2  Fat; 0 Other
Carbohydrates  Recipe by: Recipe from Leon and Evan Lobel  Converted by
MM_Buster v2.0n.

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