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Instructions |
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Heat gas grill to high heat.
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Trim ends from eggplant and cut into 1/4 inch thick round slices. You need about 12 slices total. Trim zucchini and cut in half crosswise. Cut each half into 4 or 5 long slices, about 1/4 inch thick.
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Brush eggplant and zucchini slices lightly with olive oil and place on grill. Cook until tender with nice grill marks, turning halfway through cooking time. Set aside until ready to use.
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Scrub the potatoes (do not peel) and slice into 1/4 inch thick slices. Steam in steamer basket for about 12 minutes, or until just tender but not too soft. Remove from heat and set aside until ready to use.
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Originally Submitted
11/15/2009
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