Grilled Vegetable Mélange

2 medium eggplants
2 large tomatoes
2 medium onions
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1/2 cup olive oil
salt and freshly ground pepper
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley

Light charcoal on one side of the grill or fire up one burner on a gas grill. Soak bamboo skewers in hot water.
Slice the eggplant and tomatoes into 1/2-in. thick pieces. Cut each onion lengthwise into quarters, leaving the ends intact. Cut peppers into 2-in. wide strips. After slicing, immediately coat the vegetables with olive oil. Put the vegetables on skewers, limiting each skewer to one type of vegetable.

When charcoal is covered with light gray ash, put the skewers on the grill away from the heat. Turning occasionally, grill until the eggplant pierces easily with the tip of a sharp knife, the tomatoes are heated through, and the peppers and onions are thoroughly wilted. The tomatoes will not stand being turned more than once.

On a large platter, arrange alternating pieces of eggplant, tomato, onion, and pepper. Drizzle all over with olive oil, and sprinkle with salt, pepper, basil, and parsley. This dish is great served warm, at room temperature, or even cold.

6 servings


I made this dish for a school project called foreign language night, and my school gym was filled with different food. many people asked for the recipe, and told my teacher i should have an A. so im going to say this meal is a winner.
lindsey , South Carolina

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