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Grilling is one of the best ways to cook vegetables. The grill gives them a smoky flavor, and the grill marks add visual appeal. Cut the vegetables into thick slices or large pieces so that they do not fall through the grill rack into the flames. If you like, these can be dressed with an oil and vinegar dressing before serving.
1 medium eggplant (about 1 pound) cut into 1/2-inch thick slices
Salt
1 large red or Spanish onion, cut into 1/2-inch thick slices
4 large mushrooms, such as portabello, stems removed
4 medium tomatoes, cored and cut in half crosswise
2 large red or yellow bell pepper, cored, seeded, and cut into quarters
Olive oil
Freshly ground black pepper
6 fresh basil leaves, torn into bits
1 Trim the tops and bottoms of the eggplants. Cut the eggplant crosswise into 1/2-inch-thick slices. Sprinkle the eggplant slices generously with salt. Place the slices in a colander and let stand over a plate to drain 30 minutes. Rinse off the salt with cool water and dry the slices with paper towels.
2 Place a barbecue grill or broiler rack about 5 inches away from the heat source. Preheat the grill or broiler.
3 Brush the vegetable slices with olive oil and place them with the oiled side toward the source of the heat. Cook until lightly browned, about 5 minutes. Turn the slices and brush them with oil. Cook until browned and tender, about 4 minutes. Sprinkle the vegetables with salt and pepper.
4 Arrange the vegetables on a platter. Drizzle with additional oil and sprinkle with the basil. Serve hot or at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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