| 1 | Shepherd writes: "bbqing vegetables brings out their sweetness and imparts a smoky, nutty quality that is extraordinarily delicious. |
| 2 | 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. |
| 3 | Cut eggplant, onions and squash on the bias into about ? thick slices. |
| 4 | Cut peppers into 2 to 3" strips or big scallops. |
| 5 | 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 salt. |
| 6 | "prepare a bbq fire, preferably using some fruit wood or mesquite chips. |
| 7 | 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. |
| 8 | Grill as slowly as possible until tender when pierced, turning several times and moving vegetables around with a fork so that they cook evenly. |
| 9 | A little charring on the edges doesn"t hurt them. |
| 10 | 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. |
| 11 | 7Electronic format by cathy harned |
