INGREDIENTS

INSTRUCTIONS

Start by slicing the eggplant into quarter inch slices lengthwise - this
goes for other veggies that you want to grill with it - I recommend yellow
squash and zucchini.  Marinate in a baking dish with olive oil, balsamic
vinegar, and jsut about any herbs that turn you on. I recommend mint and
oregano.  Add chopped garlic and salt and pepper to taste. Marinate for
about an hour and grill over a medium grill until they're nicely soft and
grilled.  Serve warm and bask in the glow of compliments from your friends.
Source: original
Posted by ELSTER.MARK@epamail.epa.gov to the Fatfree Digest [Volume 15
Issue 9] Feb. 9, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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