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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
8 red bell peppers, sides cut away and halved diagonally |
12 small yellow squash (about 4 inches long), halved lengthwise |
12 small eggplants (about 4 inches long), halved lengthwise |
1/4 cup olive oil plus additional if desired |
salt to taste |
freshly ground black pepper to taste |
Directions:
1. Prepare grill.
2. In a large bowl toss vegetables with 1/4 cup oil, pepper, and salt to taste. Grill vegetables in batches on a rack set 5 to 6 inches over glowing coals, turning them, 5 to 10 minutes for just-tender bell peppers and 10 to 15 minutes for just-tender squash and eggplant. Transfer vegetables to a platter to cool completely. Vegetables may be grilled 1 day ahead and chilled, covered. Bring vegetables to room temperature before serving or heat on a baking sheet in a preheated 350° F. oven until just heated through. Brush vegetables with additional oil.
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