My Grilled Tuscan Tomato Eggplant Medley

 It's hard to believe that I am still getting some harvests of summer vegetables from my garden...at the beginning of November!  Yet I go out there and continue to find eggplants and bell peppers ready for eating.

Since the weather is still nice here, we also continue to barbecue outside every once in a while.  So I decided to grill these vegetables along with a couple of steaks the other night.

Here is how I prepared them:

 I sliced 3 to 4 Japanese eggplants into coins about 1/2 inch in thickness.  I left the skin on the eggplant since these eggplants don't taste bitter, but if you are using another variety of eggplant you can peel the eggplant before cutting it.  Then I diced one medium bell pepper finely.  I also diced a quarter of a white onion.

I placed the prepared vegetables onto a sheet of heavy duty aluminum foil. The I drizzled Lawry's Tuscan Sun-Dried Tomato Marinade with Minced Garlic and Olive Oil all over the vegetables.  Then I folded the aluminum foil up, making a foil packet*. I placed the packet on the my gas grill and cooked the eggplant mixture over high heat for 15 to 18 minutes.  You could also bake this packet in the oven at 400 degrees for the same amount of time.

It made a tangy and savory side dish for the steaks.

* Be sure to visit the link on how to make a foil packet above for more quick and easy foil packet cooking recipes.