Images: Kamil Bialous
A garlicky blend of delicious summer vegetables that make a perfect side dish at your next barbecue.
- 3 cups pattypan squash
- 2 red peppers
- 2 Japanese eggplants
- Extra-virgin olive oil
- 4-5 cloves garlic, minced
- Freshly squeezed juice of 1 lemon
- Salt and freshly ground black pepper to taste
1 Scrub the pattypan squash and trim any tough stems. Seed and cut the peppers lengthwise into large wedges; cut the eggplants lengthwise into 1/3"-thick slices.
2 Toss all the veggies in a large bowl and top with a generous drizzle of the olive oil.
3 Add the garlic and lemon juice, sprinkle with salt and pepper and toss with your hands to coat. Set aside for an hour, then preheat the grill to high.
4 Place the vegetables directly on the hot grill, without crowding, and heat for 6 to 8 minutes, turning with tongs as needed, until the veggies are nicely cooked. Serve immediately.