Grilled Eggplant, Squash, Corn and Peppers
5 zucchini, crookneck squash and japanese eggplant
1. Preheat oven to 400. (Or start gas/charcoal grill). Make 2 to 4 slices lengthwise on each zucchini, eggplant and crookneck, leaving 1-inch of stem end whole. Place in a large bowl with pepper, onion and corn and gently toss with vinegar, oil, garlic, salt and pepper. Let stand 10 minutes and toss again.
1 red pepper, halved, seeded and cut in 3-inch wedges
1 red onion, peeled (with roots left on), and cut in wedges
2 ears corn
1/4 cup balsamic vinegar
1 tablespoon olive oil
2 to 4 cloves garlic, coarsely chopped
salt and pepper to taste
2. Roast vegetables in oven on cookie sheet, or cook on grill, turning once, 5 to 10 minutes each side (removing any that are done) until all are lightly browned. Onions should be clear and eggplants should be tender.
Makes about 6 servings.
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