• 1 large eggplant
  • Salt
  • 1 pound small zucchini or crookneck squash, or a mixture
  • 1 green pepper
  • 1 red pepper, or another green pepper
  • 1/2 cup olive oil
  • 1/4 cup lemon juice or wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon basil
  • 1/4 teaspoon freshly ground pepper


Cut the egg plant into slices about 1/4 inch thick. Sprinkle both sides lightly with salt and let drain on paper towels for about one hour. Meanwhile, cut the squash in half lengthwise; set aside. With a vegetable peeler, peel the peppers-do the best you can, but don't worry about removing every bit of skin. Quarter the peppers and remove the ribs and seeds. Flatten each quarter slightly. Pat the eggplant slices dry. In a jar with a tight lid shake together the oil, lemon juice or vinegar, garlic, basil, plack pepper, and 1/4 teaspoon salt. Have the barbecue fire ready. Grill all the prepared vegetables 4 inches from the coals for about 7-10 minutes, until tender and lightly browned, turning two or three times with a spatula and brushing with the oil mixture.

Serves 6.

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Submitted 6/13/05.
Source: Fannie Farmer Cookbook
Submitted By: Rick Smith
Grilled Zucchini,Eggplant & Peppers