Great summer dining with a recipe from the Gourmet Easy Dinners magazine, with minor adjustments.
2 garlic cloves, crushed
1 tbsp. red wine vinegar
1/3 c. olive oil
1/4 tsp. salt
1/8 tsp. pepper
1 large red onion, peeled, trimmed slightly, root end intact
1 eggplant, halved crosswise, then cut into 1″ thick strips
1 red pepper
1 green pepper
5 mixed green and yellow zucchini
2 plum tomatoes, halved lengthwise
2 tbsp. coarsely chopped parsley
3 tbsp. coarsely chopped basil
Whisk together garlic, vinegar, oil, salt and pepper in a large bowl. Set aside two-thirds of vinaigrette for brushing.
Halve onion lengthwise and cut halves into 1/2″ wedges. Thread 1/2″ apart on skewers. Brush onion and eggplant with some of vinaigrette.
Oil grill rack, then grill peppers, onion and eggplant with cover on. Turn occasionally. Onion and eggplant should be very tender. Transfer to rimmed…
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