Description Edit

chile sweet potato and Eggplant Crisp.

Ingredients Edit

Directions Edit

  1. Cut the Eggplant, zucchini and capsicum into 2 centimeter-thick slices and cut the Onion into eight wedges.
  2. Add garlic, herbs, olive oil and vinegar and toss lightly to combine.
  3. Cover with plastic wrap and let stand for one hour.
  4. Preheat the barbeque.
  5. Drain the vegetables into a large mixing bowl and place them on a lightly greased grill or flat plate.
  6. Cook 8–10 minutes, until tender and slightly charred.
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