Can I use eggplant and summer squash for shish kebab?

[wildeyed]

I have lots of both eggplant and squash from the garden, but only a little bell pepper. I was thinking I would cut the eggplant and squash into manageable sized chunks, then marinate them with the meat and add them on with the traditional onion and bell peppers. Does this sound like a reasonable plan?

Lots of tabbouleh on the side with garden tomatoes, cukes and mint :9

[supernova]

1. Sure, but I would keep veggies and meat separate

while marinating.... x-contamination and alla dat. But cooking them together would be fine. Sounds delish. :9

[wildeyed]

2. Well if you are in Charlotte, stop by, I'll dish you some up!

:hi:

[Warpy]

3. If you're cooking the whole business

and not pouring any marinade over them at the end as a sauce, cross contamination is not a problem. It all gets cooked and kills any bugs on the meat.

Just discard it when you're done marinating.

[Stinky The Clown]

4. If you have an overabundance of eggplant, it grills really nicely.

Cut it into 1/2" or thicker slices .... spray with olive oil (another use for the mister!!!!), sprinkle with salt and pepper.

Once grilled it can be eaten as is or ..... tada ..... use it for eggplant parm. A whole new taste sensation when grilled!

[wildeyed]

5. Great idea.

I will roast the extras. I love eggplant parm!

[Kali]

6. also good cut thin, olive oil, salt, pepper and oregano

grilled crispy with sour cream as an appetizer. yogurt or tzaziki would be good too.