1 Head garlic
1 Red onion; sliced thickly
1 md Eggplant
2 Zucchini; cut in half lwise
2 Yellow squash; halve lwise
1 Yellow bell pepper; quarter
1 Red bell pepper; quarter
1 Loaf crusty bread
1 Tomato
1 bn Arugula or basil
Coat onion and garlic with oil and cook over medium-hot grill slowly
for 5 to 10 minutes, turning garlic often. Continue to cook while
grilling vegetables.
Cut eggplant into thick slice or in half lengthwise–salt and place
in a colander to drain for 20 minutes. Coat vegetables with oil and
grill a few minutes on each side until veggies are seared and brown.
Slice bread and brush with oil. Grill until brown on both sides. Cut
tomato in half and rub over one side of hot bread. Arrange grilled
veggies, bread, onion, and garlic on top of arugula and serve.
adapted from Martha Stewart’s What to have for Dinner
Yields
4 Servings