Grilled Medley, Heavy on the Eggplant
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
This is a compilation rather than a true recipe, organized to make it easy to follow.
Servings: 4 servings
Ingredients
- 3 to 4 tablespoons olive oil
- fine sea salt
- 3 medium zucchini trimmed, sliced lengthwise into ¾-inch slices
- 4 medium purple or yellow onions rinsed, sliced in half, skin left on
- 1 big fat eggplant or 2 medium eggplant, cut in ¾-inch slices
- 20 cherry tomatoes
- 4 medium mackerel or other fish cleaned
- 4 to 6 thick slices of bread
- Many fresh or dried bay leaves
Instructions
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Place the oil and the salt on a flat platter, mix.
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Paint the zucchini, the cut side of the onions and the eggplant slices with the oil and salt mixture.
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Skewer the cherry tomatoes, then paint them with oil and salt.
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Rub the mackerel with the oil mixture, and rub oil onto the bay leaves.
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Light all the burners on the gas grill. When it has reached 450F, place all the ingredients on the grill. Cover the grill and let the ingredients cook for 8 minutes.
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Return to the grill and turn everything. Close the grill. After 5 minutes check the ingredients. The fish will be cooked, so carefully transfer it to a platter. It will leave its skin on the grill. Transfer the zucchini and the tomatoes to the platter that held the oil and the salt.
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If the bay leaves are nice and dark, remove them from the grill.
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Turn the eggplant slices, cover the grill.
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Paint the bread with olive oil.
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After 4 minutes, place the bread on the grill directly over the flames. Check and remove any eggplant slices that are grilled to your liking. Close the grill for about 2 minutes and remove the bread, which will be perfectly toasted on one side, and crisp on the other, and the remaining eggplant slices.
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Roll the vegetables around in any remaining oil and salt. Serve all.
