Okay, that was kinda a play on words. I am uber excited about the grilled eggplant we made last night for dinner. Was simple, but needs to be cast in stone. So, in the stone that is the world-wide-web….here we go.
1 medium eggplant, sliced (I did lengthwise, but whatever works)
1 tsp kosher salt
2 garlic cloves, smashed
3 sprigs of basil, torn
1/4 c extra virgin olive oil
1/4 c liquid from pepperoncini
Put all ingredients in a zip tight bag. Turn bag so liquid coats eggplant. Let sit in refrigerator as t least 30 minutes.
Grill to desired done-ness.
Additionally, some other fun grilling tidbits:
Asparagus, Pepper, and Onions on the Grill
1 bunch of thin to medium asparagus
1 red pepper sliced
1 small vidalia onion
1/4 cup Ken’s Northern Italian lite salad dressing
Cut asparagus into manageable pieces. Slice onion to desired thickness. Marinate for 30-45 minutes. Create a foil pouch to hold veggies. Grill for 39 minutes or until heated through.
1 package of cherry tomatoes
1 small Vidalia onion
2 bell peppers, any color
1 8 oz pkg button mushrooms
2-3 ears of sweet corn on the cob
Fresh basil, chopped
Prepare skewers if using a wood ones. Slice zucchini, onion, corn, and peppers into similar sized chunks. Thread veggies onto skewers. Drizzle with olive oil, sprinkle with salt, and basil.
Grill until char marks are visible.
I love grilling. Did I mention that? Oh, and the leftovers? Make FANTASTIC cold sandwiches. Had to stop myself from eating all the leftovers for lunch today!