| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
May 1992 |
1 |
servings |
INGREDIENTS
| 3 |
|
Red or yellow bell peppers; quartered |
|
|
; lengthwise |
| 6 |
sm |
Eggplants; (about 1 pound |
|
|
; total), each cut |
|
|
; into 3 lengthwise |
|
|
; slices |
|
|
Twelve; (1/4-inch thick) |
|
|
; lengthwise slices |
|
|
; of red onion with |
|
|
; root ends intact |
|
|
; (about 4 onions) |
|
|
Olive oil for brushing the vegetables |
INSTRUCTIONS
Brush the vegetables lightly with the oil, grill them in batches on a rack
set 4 inches over glowing coals, turning them, for 15 to 20 minutes, or
until they are tender, transferring them to a platter as they are done.
Season the vegetables with salt and pepper and keep them warm, covered with
foil. (Alternatively, the vegetables may be roasted in batches on the rack
of a broiler pan under a preheated broiler about 4 inches from the heat,
turning them, for 10 to 15 minutes, transferring them to a jelly-roll pan
set on the bottom rack of the oven as they are done.)
Serves 6.
Gourmet May 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Lust and selfishness do not equal love”