INGREDIENTS
2 medium Eggplants, sliced into 1/2-inch-thick Pieces
2 large Tomatoes, sliced into 1/2-inch-thick Pieces
2 medium Onions, quartered with ends intact
1 red Bell Pepper, rinsed, seeded,
and cut into 2-inch-wide strips
1 green Bell Pepper, rinsed, seeded, and cut into
2-inch-wide strips
1 yellow Bell Pepper, rinsed, seeded and cut into
2-inch-wide strips
1/2 cup Olive Oil
Salt and Freshly Ground Black Pepper
2 Tbs. fresh Basil, chopped
2 Tbs. fresh Parsley, chopped
INSTRUCTIONS
Light charcoal on one side of the grill,
or fire up one burner on a gas grill.
Soak wood skewers in hot water for about 15 minutes.
Meanwhile, prepare vegetable slices and strips.
After slicing, immediately coat the
vegetables with olive oil.
Place the vegetables on skewers, limiting each
skewer to one type of vegetable.
Do not pack vegetable strips and slices
together too tightly; make sure to leave
room for the vegetables to cook evenly.
When charcoal is covered with light gray ash,
place the skewers on the grill but away
from the heat.
Turning occasionally, grill until the eggplant
pieces are readily pierced with the tip
of a sharp knife, the tomatoes are
heated through, and the peppers and
onions are thoroughly wilted.
Be gentle with the tomatoes; they can stand being
turned once or twice at most.
On a serving platter, arrange alternating
pieces of eggplant, tomato, onion, and pepper.
Drizzle all over with olive oil,
and sprinkle with salt, pepper, basil, and parsley.
This grilled dish is fantastic served warm
or at room temperature,
but it may also be served cold. Of course, you
may combine both efforts by grilling the vegetables
and keeping them warm in an oven set
to a low temperature while you prepare
your main course on a hot grill.
Serves 4