1
berenjena pequeña, cortada en rebanadas de 1/4 de pulgada
1
lb de espárragos recortados del extremo opuesto a la punta
1
calabaza amarilla (summer squash) mediana, cortada en rebanadas de 1/4 de pulgada
1
cebolla morada mediana cortada en rebanadas de 1/2 pulgada
1
pimiento rojo o amarillo grande, cortado en cuartos
4
dientes de ajo, pelados y finamente rebanados
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Instrucciones
1
Precalienta la parrilla de gas o carbón (grill). En un tazón pequeño, mezcla el aceite de olivo, la sal y la pimienta. Unta la mezcla de aceite a las verduras con una brocha; revuelve bien los ajos rebanados con las verduras. Coloca las verduras en una canastilla para asar.
2
Coloca la canastilla en la parrilla a fuego medio. Tapa la parrilla; asa de 15 a 20 minutos, revolviendo ocasionalmente, hasta que las verduras estén suaves y crujientes. Sirve caliente.
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