Next up in the Ode to Vegetables BBQ Menu is this is a great recipe I recently discovered from Vegetarian Times Magazine and tweaked to suit my tastes. This is a great variety of eggplant suitable for container growing and there are several varieties of squash that you could grow in a pot.
Photo by woodleywonderworks
- 1/3 cup red wine vinegar
- Juice and zest of 1 lemon
- 4 cloves garlic, minced
- 1 Tbs. chopped fresh oregano (or 2 tsp. dried)
- 1/2 cup olive oil
- 1 medium eggplant, sliced into 1/2 rounds
- 1 medium zucchini, sliced into thirds length-wise and then each piece cut in half
- 1 medium bell pepper, top removed, cored, and cut into 8 slices
Pulse vinegar, 3 Tbs. lemon juice, 1 Tbs. lemon zest, garlic, and oregano in blender until combined. Slowly add olive oil while blender is running to create thick, blended sauce. Season with salt and pepper.
Marinate eggplant, zucchini, and bell peppers for 30 minutes (or up to 8 hours). Grill vegetables until they are softened and golden.
Be sure to subscribe to Life on the Balcony or check back later today (6/26) to get the rest of the recipes in the Ode to Vegetables BBQ Menu!
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{ 2 comments… read them below or add one }
I’ll supply the eggplant and zuccs if you’ll grill ‘em!
Adriana–Deal!
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