Grilled Mexican Vegetable Salad
1 white eggplant, cut into 1/2 inch rounds
1 large orange squash, cut into 1/2 inch rounds
1/2 jalapeno pepper, grilled then very thinly sliced
2 tablespoons cilantro
Vegetable oil, salt, pepper, and lime juice to taste.
Preheat grill pan on medium. The grill would be even better. A garden variety pan would suffice.
Fill baking pan with veggie oil. Coat eggplant in oil on each side. Salt and pepper each side. Jack that grill up to high. Grill. When they are marked, flip them and continue to cook them until tender. Season and grill the zucchini. Once the veggies are cooled, medium dice on everything and mix vegetables, jalapeno, cilantro, lime juice and salt and pepper to taste. Marinate for 20 minutes.