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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.


 

 

 


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