Grilled Vegetables

This medley of bell peppers, zucchini, eggplant, and red onion can be served on its own or as a side dish.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  large red bell pepper
• 1  large green bell pepper
• 1  large orange bell pepper
• 1  large zucchini
• 4  baby eggplants
• 2  medium red onions
• 2  tablespoons lemon juice
• 1  tablespoon olive oil
• 1  garlic clove, crushed
• 1  tablespoon  chopped fresh rosemary or 1  teaspoon dried rosemary
•  salt and pepper

• To serve

•  freshly cooked  cracked wheat (Bulgur)
•  tomato and olive  relish

Directions

1. Halve and seed the peppers and cut into even-size pieces, about 1 inch wide.
2. Trim the zucchini, cut in half lengthwise, and slice into 1 inch pieces.
3. Place the bell peppers and zucchini in a large bowl.
4. Trim the eggplants and cut them into fourths lengthwise, then peel the onions, and cut each of them into 8 even-size wedges.
5. Add the eggplants and onion to the bell peppers and zucchini.
6. In a small bowl, whisk the lemon juice with the olive oil, garlic, and rosemary- Season to taste with salt and pepper.
7. Pour the mixture over the vegetables and stir to coat evenly.
8. Thread the vegetables onto 8 metal or presoaked wooden skewers.
9. Arrange the kabobs on the broiler rack and cook under a preheated broiler, turning frequently, for about 10 to 12 minutes, until the vegetables are lightly charred and just softened (Alternatively, cook on a barbecue grill over hot coals, turning frequently, for about 8 to 10 minutes, until softened and beginning to char).
10. Remove the vegetable kabobs from the heat and serve immediately with freshly cooked cracked wheat and a tomato and olive relish.