This is a vegetarian’s dream. Just the grilled vegetables by themselves are fantastic, but with the sauces, they get even tastier.
To keep onions from falling apart on the grill, use toothpicks or skewers to pin the layers together.
This recipe is from The Culinary Institute of America’s cookbook, Grilling: Exciting International Flavors from the World’s Premier Culinary College
Click here for Italian-Style Sauce recipe.
Click here for Greek-Style Sauce recipe.
Click here for North African-Style Sauce recipe.
Read our Interview with CIA Chef David Kamen, previewing the 2008 Grilling Season.