Prepare vegetables: Peel the eggplant and slice off the ends (you do not need to remove the seeds). Leave the skins on the zuchinnis. Slice the vegetables lengthwise into strips approximately 1/2 inch thick.
Combine Olive oil and greek seasoning in shallow baking dish, mixing well. Add the zuchinis and coat well with mixture. Add eggplant last (as it will absorb the olive oil more readily and you don't want it soaked as it will become limp and mushy). Add additionall seasoning to taste on the vegetables.
On a hot grill (gas or charcoal), place the vegetables on the grill over medium to high heat. Place zuchinnis first, skin down. Turn once after 3-4 minutes, cook another 3-4 minutes until done, remove and serve hot.
This recipe has been added to the following public cookbooks:
DAD'S GOUT COOKBOOK
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ☆ ☆ ☆ ☆ | redhotcajunspice
07/02/08 06:05 PM | Grilled Summer VegetablesRecipe is unclear. What is Greek seasoning? What is meant by 4 yellow and green. I didn't see eggplant as an ingredient but it is listed in the directions. I'm not aware of eggplant that is yellow or green in color. Squash and peppers come in those colors but I'm unsure which the recipe may call for because that information isn't given. |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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