Recipe: Grilled Summer Vegetables with Herbed Olive Oil

GRILLED SUMMER VEGETABLES WITH HERBED OLIVE OIL

1 small eggplant, cut into 3/4-inch slices
salt
2 ears of fresh or frozen corn on the cob
1 large yellow summer squash, cut lengthwise into 3/4-inch slices
1 orange or red bell pepper, halved and seeded
1 (14 oz.) can artichoke hearts, drained
1 slice (1/2-inch thick) red onion
2 large garlic cloves, unpeeled
2 tsp. chopped fresh oregano leaves
6 Tbsp. extra-virgin olive oil or other olive oil, divided use
3/4 tsp. garlic-pepper seasoning, divided use
1 1/2 tsp. fresh thyme leaves
1/2 tsp. salt

Heat grill to medium direct heat.

Brush or drizzle the eggplant, corn, squash, bell pepper, artichoke hearts, onion and garlic with 3 tablespoons of olive oil. Sprinkle with 1/4 tsp of garlic-pepper seasoning.

Place all the vegetables on a grill (put the garlic on a small square of aluminum foil) and grill, uncovered, for 7 to 11 minutes, or until vegetables are hot and tender-crisp, turning once or twice. Remove vegetables from the grill and cool slightly.

Cut the corn from the cobs; and discard the cobs. Peel garlic, mash or finely chop. Place corn and garlic in a medium bowl. Coarsely chop remaining vegetables; add (with any accumulated juices) to the bowl.

Add the remaining 3 tablespoons of olive oil, thyme leaves, the remaining 1/2 teaspoon garlic-pepper seasoning and salt. Toss to mix.

Makes 6 servings (1 cup each)
Source: North American Olive Oil Association