A few months back I was turned on to grilled asparagus and have not wanted it any other way. Last night we grilled asparagus, corn on the cob, and eggplant. The eggplant was an experiment but it was fantastic!! The best part is, it couldn't be more simple (unless you just ate it raw).
Slice eggplant in 1/4 inch slices (the thinner slices were better tasting)
salt (I LOVE kosher salt for grilled veggies)
Drizzle oil over slices and top with salt and pepper. Grill until brown. Don't be scared to keep them on the grill until they are nice and dark brown. They look a little soggy at that point but they are delicious! Beware, you may never go back to cooking veggies any other way!
Enjoy! Go find more Tempt My Tummy recipes at Blessed With Grace!