GRILLED LEMONS, BABY ARTS & EGGPLANT

By BobD

Ingredients

• 6 SERVINGS
• 12 baby artichokes, stems trimmed, dark outer leaves removed
• 12 Japanese eggplants, halved lengthwise, or 2 medium-size eggplants cut crosswise into 1/2-inch rounds
• 4 lemons, halved
• Olive oil (for brushing)

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

Cook baby artichokes in large saucepan of boiling salted water until tender when bottom is pierced with sharp knife, about 8 minutes.

Drain and run under cold water to cool.

Cut artichokes in half through stem; pat dry. DO AHEAD: Can be made 2 days ahead. Cover and chill.

Prepare Barbecue ( medium heat).

Brush cooked artichokes, Japanese eggplant, and cut side of lemons with olive oil. Sprinkle with salt and pepper.

Grill vegetables until tender and slightly charred, about 2 minutes per side.

Grill lemons, cut side down, until charred, about 2 minutes.

Transfer vegetables to platter.

Garnish with grilled lemons for squeezing over.