Accidental Recipes

Adapted from the NY Times 1 Eggplant, sliced lengthwise in 1/2 inch slices, salted 2 Zucchini, sliced like the eggplant 2 Yellow Squash, sliced like the eggplant 5-6 Roma Tomatos, sliced in half lengthwise, seeds scooped out 6 Portobella Mushroom Caps 1 large sweet potato, peeled, sliced like the eggplant 4-6 Tbl fresh basil, sliced into ribbons Panko breadcrumbs Olive oil Parmesan cheese Salt and pepper 1) Heat grill 2) Microwave the sweet potato slices for 2-3 minutes 3) Dry salted eggplant slices with a paper towel 4) Toss each vegetable with olive oil, salt and pepper 5) Grill the vegetables directly over hot coals, starting with the sweet potato, then the eggplant, zucchini, squash, tomatos, and then the mushroom caps. Start the tomatos cut side down, and then turn them over when they begin to blacken. Press down and cook until the tomatos are soft. 6) Prepare a pan (springform, corning, other good deep baking pan) with olive oil 7) Add eggplant, then 1/2 of th