Recipe - Grilled Tossed Vegetables

6 cup Eggplant peeled and
Cubed
1 Green bell pepper
Chopped
1 lg Onion chopped
1 tablespoon Margarine
One fourth teaspoon Basil
2 Tomatoes
Salt to taste
Pepper to taste

1. Peel and cube eggplant to make about 6 cups. Mix with the chopped green
pepper and chopped onion. 2. Cut 3 pieces of heavyduty foil about 12 x 18
inches. Divide the eggplant mixture evenly on foil. Place 1 teaspoon
margarine on mixture; sprinkle with basil, or if preferred use chopped
fresh basil. Close foil tightly. 3. Place foil packs on grill 34 inches
from heat; cook for about 35 minutes. 4. Chop tomato and place on another
piece of foil. Close foil and place on grill the last 15 minutes of
eggplant cooking time. 5. Remove vegetables from foil; blend together in
large bowl. Season to taste with salt and black pepper.

Recipe By : Jo Anne Merrill

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip