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  Categories: Bar-b-q, Harned 1994, Info, Vegetables
       Yield: 1 info below
       1    Information below
   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
   ”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," pg. 77.
   Electronic format by Cathy Harned.