We decided to grill some more veggies from our crop share and have them served over local homemade bucatini pasta with red sauce! This meal was pretty incredible!!! (We also grilled a red pepper and two ears of corn for separate meals).
The idea was to grill a bunch of eggplant, an onion, a zucchini and roast some garlic — heat some store bought red sauce with the grilled onion in our new small skillet on the grill. Meanwhile cook the pasta and add to it some fresh basil from our garden, olive oil, and some of the roasted garlic. Top the pasta with the grilled veggies, and then the sauce, and then some grated cheese. We used Cypress Grove Lamb Chopper. Something new to us and this cheese was delicious, I highly recommend trying it.
Grilled Roasted Garlic: Chop of the top of the bulb and rub/peel off all the papery layers. Then place it in the middle of some foil and top with salt and olive oil. Fold into a pouch and grill for ~40 minutes until soft and tender.
Grilled Eggplant: For the large purple zucchini I peeled most of the skin off, sliced into 2 inch rounds and salted for 1 hour. Rinse the salt off and dry thoroughly. Coat in olive oil and grill until lightly charred and soft. For the Japanese eggplants I sliced them in half lengthwise, peeled off some of the skin, coated in olive oil and grilled again until lightly charred and soft. Japanese eggplant does not need to be salted as this variety does not get bitter.
Grilled Zucchini: Slice lengthwise, coat in olive oil, and grill until lightly charred.
Gilled Onion: I used half and onion, coated it in oil and grilled until just black on both sides.
Grilled Pepper: Coat whole pepper in olive oil and grill until skin turns black on all sides. Then place it in a bag (we used wax but paper/plastic works too) and seal tightly. Once cooled the skin will peel right off. I then placed it in the fridge for a future meal.
Grilled Corn: Peel down the husk without removing it from the corn. Then take off all the silk threads and fold the husk back in place. Tie the top of the husk together (due to our corn being freshly picked the husk was still fresh enough to tie without a wire/string). You can soak the husk to prevent it from burning, but again our corn was fresh enough not to worry about this. Then grill ~15-25 minutes until the husk is charred and corn is cooked. (I cut the corn off the cob and added it to another batch of cilantro lime vinaigrette slaw).