The gift of hospitality sometimes comes with food.
Tonight’s side dish (to the amazing shrimp and fresh peach cobbler) was a mixture of grilled vegetables. Easy, quick and delicious.
Prepare the vegetables. Set tomatoes aside. Drizzle olive oil over the eggplant and onions and mix thoroughly. Add spices and lemon juice. Allow to marinate for about 10 minutes.
Grill eggplant and onion on a grill pan over medium coals. Stir frequently. When almost done, add tomatoes, stir and grill until tomatoes are hot and softened. Serve warm. If desired, sprinkle grated parmesan cheese over the top.