Grilled Cajun Vegetables


  • 2 zucchini, halved lengthwise
  • 1 egg plant, quarterd, lengthwise
  • 1 red bell pepper, sliced
  • 1 yellow or orange bell pepper, sliced
  • 1/4 cup Parmesan cheese
  • 1/4 cup extra virgin olive oil
  • kosher salt and black pepper to taste
  • 1 tbs Cajun seasoning
  • Prepare the barbecue grill for direct cooking and preheat to medium-hot.
  • In a large bowl, mix together the oil, salt, pepper and Cajun spice.
  • Add zucchini, eggplant, baby corn, and bell peppers and mix well to coat evenly.
  • Cook the vegetables on the grill rack for 4 minutes per side, or until slightly charred, but soft to the touch.
  • Taste for seasoning and re-season if desired, then toss with the Parmesan cheese.

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