Vegetable Recipes - Grilled Eggplant, Zucchini and Onion

Serves 4

• 1 medium eggplant

• 1 medium zucchini

• 2 large onions

• Olive oil

• Salt and freshly ground black pepper Balsamic vinegar (optional)

1. Preheat grill to medium high. Slice the eggplant and zucchini lengthwise into slice 1/2-inch thick slices.

2. Peel the onion and cut into rings 3/4-inch thick.

3. Use a pastry brush to coat vegetables on both sides with olive oil. Sprinkle with salt and pepper and lay on the hot grill, closer to the edges (avoid placing over direct heat).

4. Grill for about 5 minutes on each side, perhaps longer-according to the heat of your grill, until the vegetables are softened and dark brown but not black. Remove to a serving platter and drizzle with more olive oil and some balsamic vinegar, if desired. Serve this vegetable recipes hot or cold.

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