Eggplant and Squash on the Grill

Name: Eggplant and Squash on the Grill
Yield: 6 to 8 portions
Ingredients: 6 tablespoons Fennel Marinade; 2 pounds yellow summer squash (about 5 medium), trimmed and cut into thirds lengthwise; 2 pounds yellow summer squash (about 5 medium), trimmed and cut into thirds lengthwise; 2 pounds tiny eggplants (6 to 8), halved lengthwise; 2 pounds yellow summer squash (about 5 medium), trimmed and cut into thirds lengthwise

Preparation info

6 to 8
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

An assortment of summer vegetables can be grilled in advance, then arranged and garnished on large colorful platters. With crusty bread and a green salad, they make a light summer meal in themselves. With grilled fish or chicken, they are an appetizing accompaniment. Two favorites are eggplant and squash.

Ingredients

2 pounds tiny eggplants (6 to 8), halved lengthwise
2 pounds yellow summer squash (about 5

Side dish
Summer
Gluten-free
Vegan

Method

Prepare hot coals for grilling.
Place the eggplants in a large bowl and the squash in another. Divide the marinade between the two bowls, tossing the vegetables to coat them well.
Arrange the eggplant halves and squash slices on the grill and cook (in batches if necessary) over medium heat, turning once, until fork-tender, 12 minutes for the squash, 1