Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------MARINADE-------------------------------
3/4 c Olive oil 1 ea Clove garlic, crushed
1/4 c Fresh lemon juice 1 ts Grated lemon peel
2 tb Chopped fresh oregano 1 ts Freshly ground black pepper
-leaves or 2 tsp dried 1/2 ts Salt

-------------------------VEGETABLES------------------------------
4 ea Baby eggplants, about 3 -combo....cored,
-ounces each, cut Halved, and seeded.)
-lengthwise in half 4 md Sized ears corn, each 6-7
4 ea Jumbo mushrooms -inch long, in husks
1 ea Very large Spanish onion, 8 ea Ounces large fresh spinach
-about 1 lb, peeled and cut -leaves, well rinsed and
-crosswise into 4 -drained
Thick slices Margarine or butter,
4 md Sized bell peppers (red, -optional
-yellow, green, or a Salt and pepper, optional

In 13x9x2 inch glass baking dish, using wire whisk or fork, beat
marinade ingredients to mix well. Add eggplant halves and mushrooms,
turning to coat with marinade; set aside. Fill 6 quart saucepot 1/3
full of water; bring to boil over medium high heat; reduce heat to
low. Slip onion slices into water, taking care not to break into
rings. Add pepper halves, simmer, covered, 5-7 minutes until just
crisp-tender. Using slotted spoon, carefully remove begetables to
baking dish with marinade; turn gently to coat. Refrigerate at least
1 hour hour and up to 24 hours, turning vegetable occasionally.
About 45 minutes before serving time, prepare fire in grill placing
rack 5-6 inches above coals. Remove outer husks from corn, leaving
2-3 inmost layers. Pull these layers back and remove all silk;
sprinkle ears with water. Wrap ears in spinach leaves to cover
completely; replace corn husk layers to cover and hold spinach in
place. Sprinkle leaves with additional water; wrap and seal each ear
in foil. When coals are white hot, place corn in center of grill
rack; cook 20 minutes, turning frequently. Halfway through cooking
time; drain eggplant and other vegetables, reserving marinade;
arrange around corn on grill rack. Cook vegetables 10 minutes until
tender and lightly charred, turning occasionally and brushing with
marinade. Carefully remove foil from corn; peel back husks. Rub ears
lightly with margarine, if desired; sprinkle with salt and pepper.
Place corn in center of large platter; surround with remaining
grilled vegetables. Makes 4-6 servings. Origin: Redbook, August 1992
Shared by: Sharon Stevens ++_ End Stevens Recipe ++-

Submitted By SHARON STEVENS On 03-28-95

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