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When not sure what to do with your abundance of vegetables right from the garden, simply flavor and grill them up! 3 Japanese eggplant, sliced 1 inch thick 3 zucchinis, sliced 1 inch thick 1 tlsp. fresh rosemary, minced 1 tlsp. olive oil 1 tsp. sea salt 1/2 tsp. fresh cracked pepper

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I like to grill them too! I bought a grill bowl that has holes in it...kinda like a colander. I marinate zucchini, onions, peppers, whatever you like, in a little fat free Italian dressing and a sprinkle of parmesan cheese. Last minute I throw some diced tomatoes in too. I love the slightly charred flavor the grill gives the veggies.

my preferred method for grilling veggies -is to grill 'em nekkid (the veggies, not me) then toss them with really good extra virgin olive oil.... and fresh grated parmesan cheese and cracked pepper... the veggies seem to stay a little crisper...