Yields 6-8 portions
1 medium eggplant, cut into ½ inch lengthwise slices
2 small zucchini, cut into ½ inch lengthwise slices
1 medium fennel, cut into ½ inch lengthwise slices
2 tomatoes, cut into horizontal slices
1 red bell pepper, seeded, cut in half, vertically
1 yellow bell pepper, seeded, cut in half, vertically
1 red onion, cut into ½ inch slices
2 scallion sprigs
4 ears of corn, husked, cut in halves
½ cup olive oil
3 garlic cloves, thinly sliced
1 teaspoon fresh rosemary, thinly chopped
Salt and pepper to taste
Special utensils: vegetable brush and metal pan
(Cooking directions below the photo)
Preheat grill at 375°F (for outside barbecuing) or medium heat for indoor grilling.
1. Place eggplant and zucchini on a plate and sprinkle lightly with salt to dry up excess moisture. After 15 minutes, drain and pat dry with paper towels. Set aside.
2. Mix oil, garlic and rosemary. Line up vegetables in a pan. Brush or spray oil on both sides of vegetables. Add salt and pepper to taste.
3. Place vegetables on the grill, under direct heat. Cook eggplant, fennel and zucchini for 3-5 minutes on each side, depending on thickness. Grill asparagus for 3-5 minutes on each side, peppers for 6-8 minutes on skin side and 3-4 minutes on the inside. Lastly, cook corn 6-8 minutes on each side. Do not move the vegetables once on the grill so they get nice grill marks.
4. Remove from grill. Adjust seasoning, sprinkle with remaining oil.
To learn more about me or my recipes, visit me at DenisseOller.com and at AARP, where I am a chef and nutrition expert.