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  • Find a Market
  • Cook & Eat
    • What’s In Season?
    • Recipes
    • News
    • Meet Growers
    • CSA Listings
    • Albuquerque Journal
    • Shopping Tips
    • New Mexico Locally Grown Food Guide
  • Farm & Ranch
    • Join the NMFMA
    • Food Safety Training
    • Funding Opportunities
    • Permits & Regulations
    • Find Land
    • Selling Your Food
    • Marketing Tips
    • Community Kitchens
    • Food Sampling
  • Food Assistance
    • Double Up Food Bucks (DUFB)
    • Supplemental Nutrition Assistance Program (SNAP)
    • Farmers’ Market Nutrition Program (Senior & WIC Benefits)
    • FreshRx (Produce Prescription Program)
  • Connect
    • Donate
    • Get Texts
    • Find A Market
  • About NMFMA
    • Contact
    • Our Work
    • Grant Recipients
    • Board & Staff
    • Partners
    • In the Press
    • Bylaws
    • Employment

Grilled Harvest Veggies with Garlic Oil

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Ingredients:
2 medium eggplant, trim off top leaves and bottom, slice into ¾-inch thick pieces or to your preference
2-3 peppers (bell, sweet or chile), cut into large pieces
1 large onion, peeled and sliced ¾-inch to 1-inch pieces
6 ears of corn, soaked in water (a few minutes)
2-3 summer squash (yellow or zucchini), sliced the long way, ½-inch thick
olive oil
garlic oil (if available)
salt & pepper

Wash vegetables, grab a cutting board and sharp knife. The goal is to cut vegetables into pieces that will cook evenly and won’t fall through the grill’s grates.

If vegetables have rounded sides (like squash), trim off a slice to make it a flat surface. Brush with olive oil and a few drops of garlic oil. Place vegetables on medium-high heated grill. Check frequently, turn over when partially cooked and grill marks appear. Take off the grill and salt and pepper to taste. Serve immediately and/or reheat leftovers. Makes about 8 servings.

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