Recipe - Grilled Vegetables With Leon And Evan

1 Head cabbage
3 Heads Belgian endive
One half cup Olive oil
Juice of 1 lemon
3 Garlic cloves; minced
Coarse salt
Freshlyground black pepper
2 lg Eggplants
Vegetableoil cooking spray

Prepare a charcoal or gas grill, arranging the coals for indirect cooking.
Lightly spray the grill rack with cooking spray. The coals should be
moderatelyhot to hot. Remove the outer leaves of the head of cabbage. Cut
into quarters, leaving the core intact. Trim the ends, and place on cooler
part of grill. Cook, turning often, until cabbage is forktender and
golden, 10 to 12 minutes. Trim the endive, and cut in half lengthwise,
leaving core intact. Drizzle with olive oil and lemon juice. Rub with
garlic, and season with salt and pepper. Place on grill, and cook, turning
often, until forktender, about 10 minutes. Place the whole eggplants on
the prepared grill over indirect heat. Season with salt and pepper. Cook,
turning often, until the eggplant is tender and soft, about 25 minutes.
Combine all the grilled vegetables in a large serving bowl, and serve warm.
Serves 6.

Source: "Martha Stewart Living (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas Lynn_Thomas@prodigy.net"

Per serving: 248 Calories (kcal); 19g Total Fat; (63% calories from fat);
5g Protein; 19g Carbohydrate; 0mg Cholesterol; 64mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 3 One half Fat; 0 Other
Carbohydrates

Recipe by: Recipe from Leon and Evan Lobel

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