One of my favorite things to do during the spring and summer is to visit the farmer’s markets for fresh fruit and vegetables. I really like to grill and roast vegetables so that I have them in my fridge for the week to use for salads and other recipes such as grilled Tuscan paninis.
This week there was a basket of assorted peppers on sale. I think I paid $4 for 12 nice sized peppers. I grilled them whole in a basket on the grill instead of roasting them in the oven.
I rotated them on the grill until they were charred on all sides (see below). I then put them in a bowl covered with plastic wrap until they were cool, removed the skin, and sliced.
For the onions – I sliced thin slices of red onions and cooked them in a foil pouch with a touch of olice oil.
For the eggplant – I peeled it (the peel is sometimes too bitter) sliced it, brushed it with olive oil and spinkled some salt.
For the garlic, I simply placed an entire clove of garlic in foil with a bit of olive oil and cooked on the grill until soft.