Yield: 6 Servings
|2 mediums||Eggplants; sliced into 1/2-inch-thick Pieces|
|2 larges||Tomatoes; sliced into 1/2-inch-thick Pieces|
|2 mediums||Onions; quartered with ends intact|
|1||Red Bell Pepper; rinsed, seeded, and cut into 2-inch-wide strips|
|1||Green Bell Pepper; rinsed, seeded, and cut into 2-inch-wide strips|
|1||Yellow Bell Pepper; rinsed, seeded and cut into 2-inch-wide strips|
|½ cup||Olive Oil|
|Salt and Freshly Ground Black Pepper|
|2 tablespoons||Fresh Basil; chopped|
|2 tablespoons||Fresh Parsley; chopped|
Hello, Barbecue Enthusiasts!
Most outdoor grilling enthusiasts already have a favorite way to prepare steak or chicken. The problem has always been, what do you serve along with the main course?
The Cook and Kitchen Staff strongly recommend you try cooking some vegetables on the grill this May. You'll be amazed at the range of flavors and textures produced by this lovely vegetable medley prepared on the grill, as our salute to National Barbecue Month continues at Recipe-a-Day.
Light charcoal on one side of the grill, or fire up one burner on a gas grill. Soak wood skewers in hot water for about 15 minutes.
Meanwhile, prepare vegetable slices and strips. After slicing, immediately coat the vegetables with olive oil. Place the vegetables on skewers, limiting each skewer to one type of vegetable. Do not pack vegetable strips and slices together too tightly; make sure to leave room for the vegetables to cook evenly.
When charcoal is covered with light gray ash, place the skewers on the grill but away from the heat. Turning occasionally, grill until the eggplant pieces are readily pierced with the tip of a sharp knife, the tomatoes are heated through, and the peppers and onions are thoroughly wilted. Be gentle with the tomatoes; they can stand being turned once or twice at most.
On a serving 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 grilled dish is fantastic served warm or at room temperature, but it may also be served cold. Of course, you may combine both efforts by grilling the vegetables and keeping them warm in an oven set to a low temperature while you prepare your main course on a hot grill.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on May 19, 1998