Yield: 4 servings
|¼ cup||Olive oil|
|1 tablespoon||Lemon juice|
|2 teaspoons||Pressed garlic|
|1 pounds||Assorted vegetables, includ-|
|. ing eggplant, summer|
|. squash, bell peppers,|
|. mushrooms and onions|
Combine oil, lemon, garlic and oregano; set aside.
Slice eggplant into ½-inch rounds. Cut small squash in half lengthwise; cut larger squash into ½-inch thick pieces. Cut bell peppers into large chunks. Cut onions into wedges or rounds. Toss vegetables with garlic oil to coat.
Place in a single layer on grid in covered grill over medium coals.
Grill 10 to 20 minutes or until tender, turning once and basting with any remaining garlic oil. Remove vegetables as they become done and keep warm.
NOTE: If time permits, salt eggplant slices on both sides and spread out in a single layer on paper towels. Let stand 30 minutes to drain, then press with dry towels to remove excess moisture. This helps eliminate any bitterness. Adapted from a recipe from Periyali Restaurant in New York City. From: Kingsford Products Co., seen in THE OLYMPIAN, 5/24/95.
keyed by iris grayson
Submitted By IRIS GRAYSON On 06-04-95