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Wood Grilled Zucchini And EggPlant

June 25, 2012

Chop zucchini and eggplant, put in a dish, coat with olive oil and season with black pepper, garlic, ginger and just a sprinkle of brown sugar (I use the Splend Brown Sugar Blend), toss vigorously. Put in a grill-safe basket and place over wood fire, stirring/moving around frequently to avoid major burning. Once veggies are tender, serve. I think the next time I’m going to make a sauce to go with them but they were pretty good this time, here they are with my previously posted Teriyaki Pork Tenderloin  Enjoy.

 

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