What´s a BBQ without coleslaw? Try this unique version.
GRILLED VEGETABLE SLAW
1 medium eggplant, sliced 1/4-inch
1 large zucchini, sliced lengthwise, 1/4-inch
1 large red onion, sliced 1/4-inch
1 large carrot, peeled, sliced lengthwise, 1/4-inch
1/4 cup olive oil
Juice of 2 lemons
Salt and black pepper to taste
In a large bowl, toss all of the vegetables with the olive oil and season.
Place the vegetables on a hot, oiled grill and mark/cook the vegetables all the way through.
Slice the vegetables on an angle into 1/4-inch strips. Toss the vegetables with the juice and season to taste with salt and pepper.
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Sheri Ann Richerson |