The Basics by Rosso and Lukins – serves 6 to 8
There will be eggplants in your boxes soon.
2 pounds of small eggplants, halved lengthwise
2 pounds yellow summer squash(about 5) trimmed and cut lengthwise
Marinade
Prepare hot coals
Place squash and eggplants in two bowls and divide the marinade between them. Toss well. Arrange eggplant halves and squash slices on the grill and cook over medium heat, turning once until fork-tenter. NOTE : The eggplant can go on first since it takes 15 or more minutes, compared to about 12 minutes or so for the squash.
Marinade – whisk oil and juice. Add the rest of the ingredients and whisk till smooth.
¼ cup olive oil
2 tablespoons lemon jucie
¼ cup chopped scallions or onions
¼ cup minced garlic
salt and pepper to taste – OPTIONAL – 1 teaspoon of crushed fennel seeds