·         2 1/4-inch slices unpeeled eggplant

·         4 1/4-inch slices zucchini

·         2 1/4-inch slice unpeeled tomato

·         1 thin sliced red bell pepper

·         1 thin sliced green bell pepper

·         2 1/4-inch slices onion

·         1 tablespoon extra-virgin olive oil 

·         1/4 teaspoon minced garlic

·         1 tablespoon chopped flat-leaf parsley

·         Sea salt to taste·         Hot pepper sauce to taste

·         1 large sprig fresh basil 

Arrange the eggplant, zucchini, tomato, pepper and onion slices alternately on a large square of heavy duty aluminum foil.

Mix the garlic into the oil and sprinkle over the vegetables. 

Sprinkle with parsley and season with salt and a few drops of hot pepper sauce.

Place a sprig of basil on top. Seal the foil tightly, leaving some air space at the top. Place in a hot covered grill. Cook for 20 minutes.

Marilyn Harris

Marilyn Harris

Welcome to my web page. I hope you will visit often and enjoy using the recipes we post for you here. They are recipes that have been requested on the show on Saturday afternoon and some are from my cookbooks and my own kitchen, while others are... Read more


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