Grilled Eggplant and More Vegetables Recipe

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Grilled Eggplant and More Vegetables

From Dorothy McNett's recipes at Choose your vegetables, slice them open, and grill away! I like eggplant, zucchini, radishes, and asparagus for instance, as well as onions, carrots and more!

1 eggplant, sliced (no need to peel)
fresh large asparagus, sliced lengthwise
1-2 zucchini, sliced lengthwise
big red radishes, sliced in 3-4 thick slices
extra virgin olive oil
sea salt
freshly ground peppercorns
balsamic vinegar and olive oil for serving
fresh herbs or baby greens, as desired

Wash and dry vegetables. Trim as needed, slicing each one into slices about 1/4 inch thick. Set aside on a platter, sprinkle with a little olive oil. Preheat a stove top grill pan over medium heat. Do not overheat as it will smoke up the kitchen! When hot, arrrange sliced vegetables on grill in one layer only with the cut side down. Sprinkle with a little more olive oil, only as needed, and some coarse sea salt and pepper. Control the heat so that the vegetables are cooking gently while browning on the bottom. After about 3 - 5 minutes on the first side, carefully turn the vegetable pieces and continue to cook several minutes more. Arrange on a beautiful platter, sprinkle with olive oil and balsamic vinegar, salt and pepper, and herbs as desired.

Recipe created 2002-04-03.

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