by John Ryan
Simply grilled vegetables (as opposed to highly seasoned or marinated vegetables) are surprisingly good. Once every week or so, I'll grill a mess of vegetables. We'll eat a few as a side dish and refrigerate the rest for sandwiches.
Olive oil to brush the vegetables with
Country bread—crusty and fairly light (not dense and chewy)
Optional—crumbled goat cheese
1. Cut the zucchini and eggplant into healthy quarter-inch thick slices. Core the bell peppers and cut into 2 or 3 sections and flatten. Stem the mushroom.
2. Brush both sides of all the vegetables with good olive oil. Generously season with salt and pepper.
3. Grill both sides of all the vegetables over pretty high heat. Take the vegetables off as they are nicely browned and cooked through.
4. Layer the vegetables between slices of country bread, adding goat cheese if desired. Enjoy.
Both chef and musician, John Ryan wrote the Just Good Food blog from 1996 through 2001.
This page created June 2001
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