medium eggplants, cut into ½-inch rounds
medium zucchini, quartered lengthwise
pound cherry tomatoes
bell pepper, quartered lengthwise
medium onion, cut into ½-inch rounds (for those in maintenance)
amount of olive oil
fresh basil, roughly chipped or torn
Freshly ground pepper
grill or stove-top grill pan to medium-high heat.
a pastry brush, coat vegetables with olive oil.
Working in batches as you have room, grill vegetables until tender
and tinged with brown on both sides, about 5 7 minutes. Remove
from grill and set aside on cutting board.
Roughly chop vegetables and combine in a large bowl.
basil, oregano, salt and pepper. Stir to combine
makes a large amount of food. Ive been eating it for three days
now, so the quantity could be cut by ¼ to accommodate a smaller
number of people