Grilled Vegetables
1 cup zucchini or summer squash, sliced thickly.
1 cup eggplant, sliced.
2 onions, quartered.
2 bell peppers cut to similar dimensions as other vegetables.
½ cup olive oil
2 cloves garlic, minced.
Oregano, basil or other spices
Cider vinegar
Mince garlic and mix with other spices and oil in a saucepan. Heat over low heat until flavor infuse. Cool at least 1 hour.
Salt eggplant and allow to sit until liquid is drawn from the fruit. Pat dry.
Skewer vegetables, making sure that skewers include a bit of space between vegetables, and that vegetables are of similar size.
Brush with oil. Place on grill, turning to caramelize. Continue brushing with oil, 3-5 minutes. Remove from skewer, splash with vinegar and salt and pepper to taste.
Recipe from TomLibous.com
