GRILLED TOSSED VEGETABLES

      Title: GRILLED TOSSED VEGETABLES
  Categories: Sides
       Yield: 4 Servings
  
       6 c  Eggplant  -- peeled and
            Cubed
       1    Green bell pepper  --
            Chopped
       1 lg Onion  -- chopped
       1 tb Margarine
     1/4 ts Basil
       2    Tomatoes
            Salt  -- to taste
            Pepper  -- to taste
  
   1. Peel and cube eggplant to make about 6 cups. Mix with the chopped
   green pepper and chopped onion. 2. Cut 3 pieces of heavy-duty foil
   about 12 x 18 inches. Divide the eggplant mixture evenly on foil.
   Place 1 teaspoon margarine on mixture; sprinkle with basil, or if
   preferred use chopped fresh basil. Close foil tightly. 3. Place foil
   packs on grill 3-4 inches from heat; cook for about 35 minutes. 4.
   Chop tomato and place on another piece of foil. Close foil and place
   on grill the last 15 minutes of eggplant cooking time. 5. Remove
   vegetables from foil; blend together in large bowl. Season to taste
   with salt and black pepper.
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