Grilled Vegetables

By taniaf

Ingredients

• 2 eggplants
• 2 summer squash
• 2 green zucchini
• 12 carrots, peeled
• 1 red onion
• 4 cloves garlic, minced
• 1 cup olive oil
• 1 tbsp salt

Details

Servings 6

Preparation

Step 1

Cut eggplants, squash and zucchini into 1/2 inch slices. Cut onion into thick disks. Combine veggies, garlic, olive oil, and salt in a mixing bowl. Toss to coat.
Grill over medium high heat for up to 30 minutes. Flip a few times, until tender, but not mushy.
Serve with toasted baguettes and olive oil.