BBQ Vegetables
Ingredients
2 red peppers, split in half, deseeded and the top removed
2 medium eggplants, trimmed and sliced diagonally (about 3/4" thick)
2 small zucchinis, trimmed and halved lengthwise
4 roma tomatoes, halved lengthwise
About 1/3 cup olive oil
Juice of a lime (optional)
Fresh greens of your choice (spring mix, arugula, baby spinach, etc.)
2 tbsp salt
Directions
1. In a large bowl, dissolve 2 tbsp salt in 3 quarts cold water. Add eggplant slices and weight with a plate or inverted bowl. Let sit 30 min. to help remove some of the bitterness (if the bitterness of eggplant doesn't bother you feel free to skip this step).
2. Meanwhile, prepare a charcoal or gas grill for medium - high heat (you can hold your hand at grill level only 3 to 4 seconds).
3. Drain and dry the eggplant. Lay vegetables on a platter. Brush one side with olive oil and sprinkle with salt and pepper.
4. Brush grill with oil. Lay vegetables on grill, oiled side down. Close lid of grill and cook until grill marks form, about 5 min.
5. Brush dry side of vegetables with olive oil and sprinkle with salt and pepper. Turn over and again close the lid of grill and cook until tender, about 3 - 5 min. Serve vegetables hot or at room temperature.
Chef Note: A suggested serving method is to lay down a bed of your favorite greens on a serving platter and then nicely arrange the grilled vegetables on the greens. Finish with the juice of a lime to add some brightness if desired.
