Grilled Vegetables
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INGREDIENTS 4 large potatoes 2 eggplants 4 sweet green or red peppers 4 large under-ripe tomatoes, halved 1 pound large mushrooms, stems removed Olive oil Salt Fresh lemon juice Salt the potatoes lightly. Steam them over boiling water in a tightly covered pan for 30 to 45 minutes, or until they are just tender. Cool them slightly. Peel the potatoes; cut them into thick slices and brush them with oil. If you wish, cut the eggplants into thick slices, salt them and let them drain for 30 minutes. Then rinse the eggplant slices under cold water and pat them dry with paper towels. Brush the peppers and the eggplants (slices or whole) with oil, and grill them over hot coals for about 20 minutes, turning them often. Oil the tomatoes and place them, cut side up, on the grill 5 minutes after the peppers. Sprinkle them with salt. Rub the mushrooms with lemon juice, brush them with oil, and grill them for about 10 minutes, turning them halfway through. Salt them after cooking. Grill the potato slices on one side only, until they are toasted. When the peppers are cooked, peel and halve them and remove the seeds. Sprinkle them with salt. If you grill the eggplants whole, cut them into quarters and season them with salt, oil and lemon juice before serving them. Serves 8