GRILLED VEGETABLES
serves 8
1 medium egg plant, trimmed and cut into 1/2 inch thick slices.
salt
1 large red/Spanish onion, cut into 1/2 inch thick slices.
4 large mushrooms, stems removed.
4 medium tomatoes, cored and cut crosswise in half.
2 large red or yellow bell peppers, cored, seeded and cut into quarters.
olive oil
freshly ground pepper
6 fresh basil leaves, torn in bits
METHOD
1. Sprinkle the eggplant slices generously with salt. Place the slices in a colander and let drain over a plate for 60 minutes, rinse the slices and pat dry.
2. Prepare a medium hot charcoal fire or preheat a gas grill or the broiler/ electric grill. Place the grill rack or broiler pan 4 inches from the heat.
3. Generously brush all the vegetables with olive oil and sprinkle with salt and pepper. Place the vegetables on the grill or broiler pan, cook turning once, until tender and browned, about 15 mins. If the vegetables are getting too browned before they are done, move them to a cooler spot.
4. Arrange the vegetables on a platter and sprinkle with additional oil and basil. Serve hot or cold or as a side dish to your favorite grilled or barbecued meat.
N.B. Most vegetables take to being grilled.
Also a bit of grated Parmesan cheese would go well on the grilled veges.
1 medium egg plant, trimmed and cut into 1/2 inch thick slices.
salt
1 large red/Spanish onion, cut into 1/2 inch thick slices.
4 large mushrooms, stems removed.
4 medium tomatoes, cored and cut crosswise in half.
2 large red or yellow bell peppers, cored, seeded and cut into quarters.
olive oil
freshly ground pepper
6 fresh basil leaves, torn in bits
METHOD
1. Sprinkle the eggplant slices generously with salt. Place the slices in a colander and let drain over a plate for 60 minutes, rinse the slices and pat dry.
2. Prepare a medium hot charcoal fire or preheat a gas grill or the broiler/ electric grill. Place the grill rack or broiler pan 4 inches from the heat.
3. Generously brush all the vegetables with olive oil and sprinkle with salt and pepper. Place the vegetables on the grill or broiler pan, cook turning once, until tender and browned, about 15 mins. If the vegetables are getting too browned before they are done, move them to a cooler spot.
4. Arrange the vegetables on a platter and sprinkle with additional oil and basil. Serve hot or cold or as a side dish to your favorite grilled or barbecued meat.
N.B. Most vegetables take to being grilled.
Also a bit of grated Parmesan cheese would go well on the grilled veges.