Grilled vegetables are an excellent choice during BBQ season. They compliment just about just about any thing you can grill from the meat category and are extremely easy to make. The variety of colors of the vegetables in this recipe make for a beautiful and festive table setting.
INGREDIENTS:
- 2 Green bell peppers
- 2 Red bell peppers
- 2 Yellow bell peppers
- 1 Large onion
- 2 Eggplants
- 2 Zucchinis
- 1/4 cup olive oil
PREPARATION:
Prepare BBQ to medium heat or approximately 350 to 400 degree.
Cut eggplant into large pieces. Remove all peeling from onions and cut into 6. Slice and deseed bell peppers. Slice zucchini into 1/4 inch slices.
Place vegetables into a container with ΒΌ cup of olive oil and shake to be sure all the vegetables are covered. Place in an open basket for the grill. It is suggestible to place a small sheet of tin foil on the grill directly underneath the basket to prevent any burning or blackening. Every few minutes mix the vegetables in the basket for even grilling. Salt, and pepper to taste.
Grill for 15-20 minutes, or until vegetables are tender, yet a little crisp. Over cooking will cause them to go soggy.
Serve as a side dish or main dish with grilled chicken mixed in for that added taste.
