1 med. eggplant
1 red bell pepper
1 yellow bell pepper
1 bunch scallions
1/4 c. olive oil
Juice of 2 lemons
1 clove garlic, crushed

Slice the eggplant crosswise into 1/2-inch thick slices. For marinade mix the olive oil, lemon juice, and garlic and stir well. Preheat grill to high. Place peppers directly on grill. Brush one side of eggplant slices with marinade and place on grill. Brush scallions with marinade and place them on grill. (If you have a top "warming" section of grill, these will do nicely. If not, place them around the outside, away from the most intense heat.)

After 5 minutes, brush the upper side of the eggplant slices with marinade and turn. Cook them on the other side for about 3 minutes. They should be crispy on the outside, but soft on the inside.

Leave the peppers on the flame until the skin turns black and bubbles up, turning to cook all sides. Watch the scallions closely. They will cook in about 2-3 minutes. The green parts should be wilted, and the white parts soft. They will be the first things off the grill.

When all vegetables have been cooked, rinse and skin the peppers. Seed and core them, and slice into 1/2 to 1-inch strips. Cut the eggplant slices into quarters and the scallions into approximately 3-inch long pieces. Place the vegetables in a bowl; pour remaining marinade over top and add the juice from the second lemon. Can be served warm or at room temperature.

Makes 4 side servings, but could be less if they decide they love it. This recipe doubles easily. Experiment around with fresh herbs in the marinade (oregano or basil are great.)

Sometimes I serve this over lettuce for a lunch salad, or you could even mix it with a little buttered pasta and put Parmesan cheese over it all for a light supper. This has turned out to be one of Jon's favorites.

I've also grilled thick slices of sweet Vidalia onions, when they were in season, and added to it.