Grilled Eggplant, Squash, Corn and Peppers

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5 zucchini, crookneck squash and japanese eggplant
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

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.

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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