Recipe: Grilled Zucchini, Eggplant, & Peppers

Grilled Zucchini, Eggplant, & Peppers

Serves 6

These take only minutes to cook, and are delicious right off the grill or at room temperature.

1 large eggplant

Salt

1 lb. small zucchini or crookneck squash, or a mixture

1 green pepper

1 red pepper, or another green pepper

½ C olive oil

¼ C lemon juice or wine vinegar

1 clove garlic, minced

1 t basil

¼ t freshly ground black pepper


Cut the eggplant into slices about ½ inch thick. Sprinkle both sides lightly with salt and let drain on paper towels for about 1 hour. Meanwhile, cut the squash in half lengthwise; set aside. With a vegetable peeler, peel the peppers---do the best you can, but don't worry about removing every bit of skin. Quarter the peppers and remove the ribs and seeds. Flatten each quarter slightly. Pat the eggplant slices dry. In a jar with a tight lid shake together oil, lemon juice, or vinegar, garlic, basil, black pepper, and ½ t salt. Have a barbecue fire ready. Grill all the prepared vegetables 4 inches from the coals for about 7-10 minutes, until tender and lightly browned, turning two or three times with a spatula and brushing with the oil mixture.