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.