1 italian eggplant
1-2 pattypan squashes
1-2 peppers (any colour)
1/4-1/2 cup or more of olive oil
1 teaspoon dried oregano
1/2 teaspoon of paprika (or to taste)
1/2 teaspoon sea salt (or to taste)
1/4 teaspoon cayenne pepper (optional) or black pepper if you like things more mild
Warm up your BBQ. Just cut your veggies in approx. 1/2 to 1 inch thick slices.
In a small bowl, mix olive oil, dried oregano, paprika, sea salt, and pepper.
Using you hands or cooking brush, rub oil mixture on both sides of your veggies. Layer the veggies on the BBQ (without them touching or overlapping as much as possible). Cook 5-10 min/side until soft and grilled. Turn each piece and cook for another 5-7 min until the veggies look done (eggplant should be soft and zucchinis tender with a little crunch left)!
Pairs Well With
FEATURING: Zucchini, pattypan, eggplant, pepper, and any other veggies you have on hand!
This is not a recipe per say. Just use any veggies and spice combos you like. Here's a quick mix we often use! Note: eggplant cooks a little faster than zucchini, pattypan and peppers! I sometimes serve the veggies with chopped basil on top for a fresh taste or add leftovers to tomato sauce.