Vegetagbles on the grill is one of the more sensible trends in cooking!
Yield:
4 Servings
1/2 cup olive oil
1 packet Panang Curry Paste
1/2 cup fresh basil leaves, packed loosely
1 tsp salt
1 medium red bell pepper, quartered
2 medium zucchini, cut lengthwise
1 large onion, cut in thick slices
1 medium eggplant, sliced
Cooking Instructions
1 In a small saucepan, heat oil on medium heat.
2 Add Panang Curry Paste, basil and salt. Stir until curry is dissolved.
3 In a large bowl place red bell pepper, zucchini, onion and eggplant.
4 Pour curry mixture over vegetables.
5 Toss vegetables to coat evenly.
6 Cook directly on grill or wrap and seal in foil and place on grill.
7 Cook for about 15 minutes.
8 Check vegetables for tenderness.
9 Serve immediately or chill and add to your favorite salad greens.
