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1
Begin with the vegetable which needs the LEAST amount of grill time, in this case the eggplant, and layer them into your prep pan, oiling lightly as you stack. This way, you can easily take the vegetable which needs to MOST time on the grill out of your pan first, and place it on the grill. I use an old cake pan with handles to prep ingredients for the grill. This makes it easy to transport the food outside and, with a quick wash, back inside. Grill the vegies until they are soft enough to eat but not falling apart and are nicely browned to lightly charred, depending on your taste (and/or skill!)
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2
Cut each kind of vegie into large dice, and dress, serve warm or cold.
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3
Dressing for Eggplant
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4
1 Tablespoon finely minced fresh ginger root
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5
Juice of 1 large lemon (approximately 3 Tablespoons of lemon juice)
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6
Dressing for Red Onions
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7
2 Tablespoons finely minced garlic (more or less, to your taste.)
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8
Juice of 2 limes (approximately 3 a 4 Tablespoons of juice)
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9
Dressing for Sweet Potato
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10
1 Tablespoon finely minced fresh ginger root
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11
Juice of 2 limes (approximately 3 a 4 Tablespoons of juice)
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12
Each of these vegies was DELICIOUS! We have no further suggestions for improving them. However, I made extra in order to make one further experiment, a cold salad for packed lunch the next day. There weren't enough left over to make the salad, so I just mixed the three bits together and took them with lunch the next day. Fabulous! We happily offer these for your enjoyment. Happy Grilling!
