Wednesday, February 13, 2013

Eggplant with Gorgonzola - Better Homes & Gardens Dinnertime Express

1 small eggplant (about 12 ounces)
1 medium yellow summer squash, halved lengthwise and sliced 1 inch thick
1 small red onion, cut into thin wedges
2 tablespoons pesto
1/4 cup crumbled Gorgonzola or other blue cheese, goat cheese (chevre) or feta cheese ( 1 oz)

If desired, peel eggplant. Cut into 1-inch cubes. In a large bowl combine eggplant, squash, onion, and pesto; toss gently to coat.

Fold a 36x18 inch piece of heavy duty foil in half to make an 18-inch square. Place the vegetables in center of foil. Bring up 2 opposite edges of foil; seal with a double fold. Fold remaining ends to completely enclose the vegetables, leaving space for steam to build.

Grill vegetables on the rack of an uncovered grill directly over medium heat for 20-25 minutes or until vegetables are crisp-tender, turning occasionally.

To serve, transfer the vegetables to a serving bowl and sprinkle with cheese.

Makes 4 servings. 

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