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Grilled Vegetables




Source of Recipe


3BN


Recipe Introduction


Serves 6


List of Ingredients




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

Recipe



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.