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Grilled Vegetables

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6 zucchini, 2-3 inches long
6 Japanese eggplants, 4-6 inches long
6 yellow squash, 2-3 inches long
3 red bell peppers, seeded and cut into quarters
olive oil
1 clove garlic, minced or pressed
freshly ground pepper to taste


Prepare charcoal grill. After washing vegetables, cut zucchini, eggplant and yellow squash in half lengthwise. Lay vegetables, cut side up, on waxed paper and sprinkle with salt. Let stand for 30-45 minutes. When ready to cook, thoroughly rinse salt from vegetables and pat dry with paper towels. Combine olive oil and garlic and brush the oil mixture onto all surfaces of squash, eggplant and peppers. Sprinkle with pepper. Place vegetables on grill over direct heat and cook, turning frequently, just until tender.

Makes 6 servings

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