Grilled Medley, Heavy on the Eggplant
This is a compilation rather than a true recipe, organized to make it easy to follow.
- 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
- Place the oil and the salt on a flat platter, mix.
- Paint the zucchini, the cut side of the onions and the eggplant slices with the oil and salt mixture.
- Skewer the cherry tomatoes, then paint them with oil and salt.
- Rub the mackerel with the oil mixture, and rub oil onto the bay leaves.
- 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.
- 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.
- If the bay leaves are nice and dark, remove them from the grill.
- Turn the eggplant slices, cover the grill.
- Paint the bread with olive oil.
- 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.
- Roll the vegetables around in any remaining oil and salt. Serve all.
