Shepherd writes: "BBQing vegetables brings out their
sweetness and imparts a smoky, nutty quality that is
extraordinarily delicious. Make them whenever you
light up the coals all harvest season."
"Choose colorful ripe garden-fresh vegetables, such as
summer squash, eggplants, onions and different colored
bell peppers. Cut eggplant, onions and squash on the
bias into about 1/2" thick slices. Cut peppers into 2
to 3" strips or big scallops. About an hour or so
before cooking, combine vegetables with any good olive
oil-based vinaigrette or use balsamic vinegar and
olive oil with added minced garlic, basil, pepper and
salt.
"Prepare a BBQ fire, preferably using some fruit wood
or mesquite chips. When coals are evenly at the white
ash stage, drain vegetables well and grill on fine
mesh BBQ grid about 4 to 6" from the coals. Grill as
slowly as possible until tender when pierced, turning
several times and moving vegetables around with a fork
so that they cook evenly. A little charring on the
edges doesn't hurt them. Enjoy warm with or without a
meat course, and have crusty French bread to sop up
the tasty juices."
From 1993 "Shepherd's Garden Seeds Catalog," pg. 77.
Electronic format by Cathy Harned.
