I got some nice veg at the farmers market, so this happened.

That’s a long, skinny eggplant, a halved pattypan squash, and a cabbage wedge. The cabbage wedge could have been thicker, although the crispy bits were nicely crispy, not burny crispy. I rubbed these with olive oil and my homemade shawarma seasoning, and grilled them at between 400-450F for about 40 minutes. They were scrumptious! If I do it again, I’ll put the squash on first and cook it for 10 minutes before I put the eggplant on, then put the cabbage on last.
It was all delicious as it was, though!
A WRITING PROMPT FROM ME TO YOU: Write about a spicy mixture.
MA
RAAckerman@Cerebrations.biz
June 15, 2021 at 6:46pmI would think that temperature-time combination would have melted the vegetables! I’m amazed.
Marian Allen
June 16, 2021 at 8:17amI know, right? And the pattypan squash wasn’t completely cooked on the edge. Fiber is tough, I guess.
Dan Antion
June 15, 2021 at 7:59amThat looks very good. I love grilled cabbage.
Marian Allen
June 15, 2021 at 9:24amI pretty much love cabbage any way I can get it. It’s the kraut in me. My people come from Darmstadt, home of Castle Frankenstein.
Dan Antion
June 15, 2021 at 4:44pmWhy doesn’t that surprise me ?
Marian Allen
June 16, 2021 at 8:16am😀