Recipe - Grilled Eggplant Tomato Zucchini And Squash S

One fourth cup Balsamic vinegar
One fourth cup Olive oil
Salt and pepper
2 small Eggplants (1 pound each) cut
lengthwise; 1/4" thick
slices
4 Red bell peppers
2 bn Argula
One half cup Pine nuts;, toasted

Prepare barbecue (medium heat). Whisk together cinegar and oil. Season with
salt and pepper. Brush both sides of eggplant slices with One fourth cup
vinaigrette. Grill until cooked through, turning occasionally, about 4
inches per side. Remove from grill brush with One fourth cup vinaigrette. Cool.
Grill bell peppers until blackened on all sides. Wrap in paper bag and let
stand 10 minutes. Peel and seed peppers. Cut into 1/4inch strips. Season
with salt and pepper. (Can be made 1 day ahead. Cover; chill eggplant and
bell peppers separately.)

Place eggplant slices on work surface. Place 4 bell pepper strips on 1 end
of each eggplant slice; top with 2 to 4 arugula sprigs, allowing peppers
and the arugula to extend beyond both sides of egg plant. Sprinkle pine
nuts atop arugula. Roll eggplant up. Place seam side down on platter. ( can
be prepared
4 hours ahead. Cover.)

Recipe by: Bon Appetit

Posted to TNT Recipes Digest by Alice Poe afpoe@swbell.net on Apr 15,
1998