 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
Recipe source: local newspaper Ingredients:
2 eggplants, trimmed and cut into 3/4 inch slices |
2 -3 bell peppers, cut into large pieces (bell peppers or chili peppers) |
1 onion, peeled and cut into 1-inch pieces |
6 ears corn, soaked in water for a few minutes |
2 -3 summer squash, sliced vertically into 1/2 inch thick slices (yellow summer squash or zucchini) |
olive oil |
salt |
pepper |
Directions:
1. Brush vegetables with olive oil.
2. Place vegetables on grill (or in a grill basket), turning frequently until grill marks appear.
3. Remove from grill and season with salt and pepper.
|
|