Grilled Vegetables Prep
| Shelf Life: | 3 days |
| Portion/Serving: | 6 ea. |
| Revision Date: | Mar 1, 2013 |
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Notes
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Ingredients
| 2 | ea. | Japanese Eggplant, halved, 1/2 inch thick, 4 inches long |
| 2 | ea. | Zucchini, 1/2 inch slices |
| 2 | ea. | Yellow Squash, 1/2 inch slices |
| as needed | Olive Oil | |
| to taste | Salt, kosher |
Equipment
- Grill
- Mixing bowl
- Tongs
- Foodservice gloves
- Air tight container
Preparation
Preheat grill.
Wearing foodservice gloves.
- Toss vegetables well in oil and salt.
- Mark vegetables on the grill until grill marks are well defined.
- Transfer to sheet tray lined with parchment and place in the oven to finish cooking if need be.
- Cool down at room temperature.
- Store in an air tight container under refrigeration until ready to use.
Vegetables should be cooked through but not mushy and be able to hold their shape.
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