A great summer use for the BBQ or grill pan is grilled eggplant slices and red peppers. Heat up your grill pan or BBQ and slice eggplants 1/3” thick. Cut red bell peppers in wide slices, removing seeds. Brush with olive oil that has a clove of garlic smashed into it, season with salt and pepper. Grill veggies until slightly charred and eggplant is soft in the center. You can serve with grilled steaks or sausages as a side dish or use for panini sandwiches right now or chilled in the fridge for later. Rub slices of good bread with a half clove of garlic. Spread with goat cheese or layer slices of fresh mozzarella then grilled eggplant, peppers, a few leaves of fresh basil. Grill in a hot panini maker or use a grill pan and panini press until cheese is melted and there are grill marks on the sandwich. Serve immediately. Le Creuset’s square grill pan is a “Try-Me” special this year so it is $90. Norpro’s panini press is $21.99.
