Grilled Lemons, Baby Artichokes, and Eggplant |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Grill the vegetables once the chickens have finished cooking. Because the artichokes have been precooked, it takes just a few minutes to finish them on the grill. Ingredients:
12 baby artichokes, stems trimmed, dark outer leaves removed |
12 japanese eggplants, halved lengthwise, or 2 medium-size eggplants cut crosswise into 1/2-inch rounds |
4 lemons, halved |
olive oil (for brushing) |
Directions:
1. Cook baby artichokes in large saucepan of boiling salted water until tender when bottom is pierced with sharp knife, about 8 minutes. Drain and run under cold water to cool. Cut artichokes in half through stem; pat dry. DO AHEAD: Can be made 2 days ahead. Cover and chill.
2. Prepare Barbecue ( medium heat). Brush cooked artichokes, Japanese eggplant, and cut side of lemons with olive oil. Sprinkle with salt and pepper. Grill vegetables until tender and slightly charred, about 2 minutes per side. Grill lemons, cut side down, until charred, about 2 minutes. Transfer vegetables to platter. Garnish with grilled lemons for squeezing over.
3. Per serving: 152 calories, 5g fat (1g saturated), 0mg cholesterol, 124mg sodium, 27g carbohydrates, 13g fiber, 6g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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