Preparation:
1. in a small saucepan, heat oil on medium heat. 2. add panang curry base, basil and salt. stir until curry is dissolved. 3. in a large bowl place red bell pepper, zucchini, onion and eggplant. 4. pour curry mixture over vegetables. 5. toss vegetables to coat evenly. 6. cook directly on grill or wrap and seal in foil and place on grill. 7. cook for about 15 minutes. 8. check vegetables for tenderness. 9. serve immediately or chill and add to your favorite salad greens. |
