Grilled Vegetables

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Grilled Vegetables

Source: 3BN

 

1/2 c. olive oil

3 cloves garlic, crushed

2 tsp. fresh thyme, minced

2 medium onions, cut in 1 inch slices

2 small eggplants, cut in half lenthwise

1 chayote, halved lengthwise and cored

2 red, yellow or green bell peppers, quartered, seeded

6 Russet potatoes, unpeeled, cut in half-inch slices

salt to taste

 

1. Combine oil, garlic and thyme in a small bowl.

 

2. Place vegetables in a dish and pour oil mixture over them. Marinate at

room temperature for 1 hour. Season with salt. Thread the vegetables onto 6

skewers, alternating vegetables.

 

3. Grill over medium coals for 10 minutes, turning vegetables occasionally.

Remove from the skewers. Chop grilled eggplant and chayote into chunks and

transfer all the vegetables to a serving platter.

 

4. Serve warm by itself, or with brown rice or pasta.

 

Serves 6