1 red onion – cut into ½ inch thick slices parallel to equator; skewer parallel to work surface.
Extra virgin olive oil
2 lbs eggplant – slice crosswise in ¾ inch rounds. No need to salt eggplant destined to the grill. The intense heat will vaporize excess moisture.
Salt and pepper
1 ½ lbs zucchini squash and yellow squash sliced in ½ inch thick planks
3 Tbsp. sherry vinegar
1 jar of PEPPADEW® drained – thread onto skewers through the bottom to top of the fruit.
¼ cup chopped fresh basil
1 lb tomatoes – for round or plum tomatoes, halve cored tomato along equator. Squeeze gently and shake out seeds. For cherry, thread onto skewers, through stem end of fruit.
1 Tbsp minced fresh thyme
1 garlic clove, peeled and grated to fine paste or minced
Prepare the vegetables as written above. Brush both sides of vegetables with oil and season with salt and pepper. Whisk ¼ cup of olive oil, vinegar, basil, thyme and garlic together in bowl and set aside. Grill vegetables over medium-hot fire, turning once until tender and streaked with grill marks, 10 to 12 minutes for onion, 8 to 10 minutes for eggplant and squash, 4 to 5 minutes for tomatoes and PEPPADEW®. Remove vegetables from grill as they are done and cool slightly. When cool enough to handle, chop vegetables into ½ inch pieces, combine together in a bowl. Add the oil mixture to the desired moistness. Toss to coat. Add the oil mixture a little at a time to avoid too much liquid. Season with salt and pepper to taste and serve warm or at room temperature.