Grilled Vegetables

By contessawannabe

Ingredients

• 2 meaty eggplants, with vertical stripes made on the skin with a peeler
• 2 summer squash
• 2 green zucchini
• 12 carrots, peeled
• 1 red onion
• 2 red, yellow or orange bell peppers
• 4 cloves garlic, minced
• 1 cups olive oil
• 2 tbsp salt

Details

Servings 6

Preparation

Step 1

Cut eggplants, squash and zucchini into 1/2" slices.
Cut onion in thick disks that won't fall apart on the grill.
Core, seed and quarter peppers.
Combine vegetables, garlic, olive oil and salt in a mixing bowl and toss to coat.
Grill over a medium - hot fire for up to 45 minutes. Flip a few times until tender, but not mushy.
Serve with toasted baguettes and olive oil.