Easy Grilled Vegetables
Serving Size / Yield
8 servings
Ingredients
- 1 med. eggplant, cut into 1/2-inch-thick slices
- salt
- 1 lg. red onion, cut into 1/2-inch-thick slices
- 4 lg. mushrooms, stems removed
- 4 med. tomatoes, cored and cut in half crosswise
- 2 lg. red bell peppers, cored, seeded and cut into quarters
- olive oil
- pepper
- 6 basil leaves, torn into bits
Directions
Trim the tops and bottoms of the eggplant. Cut it crosswise into 1/2-inch-thick slices. Sprinkle slices with alt and put them in a colander. Let them stand over a plate to drain for 30 minutes. Rinse off the salt with cool water and dry the slices. Preheat grill. Brush vegetable slices with olive oil and place them with the oiled side toward the source of the heat. Cook for 5 minutes or until lightly browned. Turn slices and brush them with oil. Cook for 4 minutes or until browned and tender. Sprinkle the vegetables with salt and pepper. Arrange the vegetables on a platter. Drizzle with some more oil and basil. Serve hot.
