Grilled Vegetables

Grilled Vegetables

Yield: 1 Servings

information below

Shepherd writes: 'BBQing vegetables brings out their sweetness and

imparts a smoky, nutty quality that is extraordinarily delicious.

Make them whenever you light up the coals all harvest season.'

'Choose colorful ripe garden-fresh vegetables, such as summer squash,

eggplants, onions and different colored bell peppers. Cut eggplant,

onions and squash on the bias into about 1/2' thick slices. Cut

peppers into 2 to 3' strips or big scallops. About an hour or so

before cooking, combine vegetables with any good olive oil-based

vinaigrette or use balsamic vinegar and olive oil with added minced

garlic, basil, pepper and salt.

'Prepare a BBQ fire, preferably using some fruit wood or mesquite

chips. When coals are evenly at the white ash stage, drain vegetables

well and grill on fine mesh BBQ grid about 4 to 6' from the coals.

Grill as slowly as possible until tender when pierced, turning

several times and moving vegetables around with a fork so that they

cook evenly. A little charring on the edges doesn't hurt them. Enjoy

warm with or without a meat course, and have crusty French bread to

sop up the tasty juices.'