Grilled Vegetables

type size: [A] [A] [A]

3 Japanese eggplants (approximately 5 cups) - cut into 10-12 slices
2 yellow peppers (approximately 3 cups) - cut in 4 slices
2 orange peppers (approximately 3 cups) - cut in 4 slices
3 zucchini (approximately 4 cups) - halved into long chunks
2 onions (approximately 2 cups) - peeled and cut in rings
4 tbsp. fresh oregano - chopped
1 - 2 cups garlic oil (see recipe below)
Salt and Pepper to taste

Vegetable Preparation:
Cut eggplant and zucchini lengthwise then widthwise so each side makes 3 pieces. Cut peppers lengthwise and remove rib. Cut peeled onions into rings. Season vegetables with garlic oil, salt, pepper, crushed garlic and fresh oregano. Marinate for at least one hour in refrigerator. Remove vegetables from refrigerator and place onto outdoor grill or grill pan on medium high heat (make sure to drain excess marinade off vegetables before putting on grill). Grill each side 4 - 5 minutes until browned (long tongs are essential).

Yields 12 servings - approximately 6.9 net carbs per serving

Large batch of Garlic Oil Recipe:
6 cups Canola Oil
30 - 40 Cloves Garlic

Heat oil in 8 quart stock pot over low medium heat add whole garlic cloves and cook until cloves are golden brown and float. Turn off oil and let garlic steep in oil overnight. Strain garlic and funnel oil into decorative or old wine bottle and store in refrigerator for up to 1-2 months.