This is a tasty and simple way to eat more vegetables, either as a side dish or as a main course. For best results, grill the vegetables on your barbecue grill; if not, they can also be broiled in the oven on a cookie sheet. Note for winter grillers: vegetables don’t require that much heat, so you can grill them during the winter months.

What you will need

For grilling on the barbecue, metal or wood skewers work very well. It’s worth investing in metal skewers because they are reusable and won’t catch fire. I have also used a wok with holes that is meant for barbecues. You can use skewers, or a wok, or both.

Ingredients:

1 large eggplant

2 zucchini squash

2 bell peppers, any colour

Mushrooms, onions, or other vegetables that you prefer (optional)

¼ cup olive oil

2 tbsp Club House La Grille Vegetable Seasoning (or make your own)

Balsamic vinaigrette (any brand or make your own)

Crumbled goat cheese

Instructions:

Marinade and vegetable preparation

Cut vegetables into approximately 1” pieces. For the zucchini and eggplant, make sure pieces are cut thickly enough, at about ½”. This will make it possible to grill them and avoid them getting soggy, which is what most people dislike about eggplant.

In a large mixing bowl, add the olive oil and seasoning. Add cut vegetables to the mixture and stir until fully coated.

Grilling

Ensure that your barbecue has been warmed up on "high." I usually grill the vegetables separately (i.e., one skewer for zucchini, one for eggplant), because some vegetables take longer to cook than others. If grilling in the wok, stir regularly to ensure even grilling on all sides. For skewers, simply turn them over to grill on all sides.

So, when are they ready? My personal preference is to keep them crispy while getting grill marks or some browning. Once I see grill marks or browning on all sides, I remove them from the barbecue.

Serving

Remove the vegetables from skewers. When serving, add a bit of balsamic vinaigrette and sprinkle with crumbled goat cheese.

Serve as a side dish with any meat; my preference is with steak or grilled pork. It can also be enjoyed as a main course.