Grilled Italian Eggplant or Veggies Recipe

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Easy grilled eggplant makes a delicious side dish for warm summer days and pairs well with grilled chicken or other meats. Will need to make marinade and allow to rest ahead of time, perhaps before preparing the fire (we use a charcoal grill) a couple hours is fine. Even people who don't think they like eggplant have converted after trying this, and it makes a great item to bring to a picnic potluck.
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  • Good Seasons Italian dressing - made according to MY directions (its about the seasoning), using manufacturers cruet to measure
  • Red wine vinegar
  • Water
  • 1 clove fresh minced garlic (optional)
  • Olive oil, preferably extra virgin
  • 1 large eggplants, sliced 3/4 inch
20 mins
15 mins
35 mins
  • Fill dressing cruet (container) with vinegar double the marked quantity - just past the "W" water mark rather than the "V" vinegar line.
  • Add water to 1/2 inch below "O" oil line.
  • Add seasoning mix from one packet.
  • Cover and shake well to distribute.
  • If using garlic, add now and repeat shaking.
  • Reopen and add olive oil to within two fingers or 1 1/2 inch from top.
  • Cover and shake again; allow to sit while you slice eggplant into rounds.
  • Pour dressing into an oblong Pyrex-style dish and lay eggplant slices in one even layer; cover with more dressing. Turn every 15-20 minutes.
  • OR
  • Place eggplant into a large Ziploc bag and add in dressing. Gently massage bag to cover slices, and repeat every 15-20 minutes until ready to cook.
  • When charcoal is ready and grill is medium hot, remove slices from marinade and lay eggplant onto grill and cook until eggplant has slightly begun to soften toward center. Flip over using a solid spatula and continue cooking until it "gives" when checked in the center with the corner of the spatula.
  • Very pretty with alternated grill marks.
  • * For those who want a quicker shortcut, simply brush the dressing/marinade on top of each slice of eggplant; and then turn that side to the grill. Flavor will not be as intense but still light and delicious.
  • ** Leftover marinade can be used as a lighter version for a crisp green salad with tomatoes, red onions, and cucumbers.
  • *** I also use this dressing variation for marinating mixed vegetables like bell peppers, mushrooms, zucchini, asparagus, and red onions cut into uniform chunks.
  • Grill using a basket for that purpose, occasionally moving veggies around to cook evenly. In winter or during inclement weather, try with broccoli or cauliflower florets; strain off the marinade and place the marinated vegetables into heavy duty aluminum foil. Cover and bake in oven until tender, about 45-55 minutes in a 375 degrees F. oven.
  • Killer good. Can be sprinkled with parmesan cheese or red peppers flakes to suit individual tastes.
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