Preparation:
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 |
