Summer Grilled Pickles

Squash, eggplant, coconut

Ingredients

For the vegetables - 4 golf ball-size Thai eggplant (about 1/2 pound total), trimmed and cut into 1/2 inch rounds - 4 golf ball-size Indian eggplant (about 1/2 pound total), trimmed and cut into 1/2-inch rounds - 4 tablespoons canola oil, divided - 3 teaspoons kosher salt, divided - black pepper - 1 medium zucchini (about 8 oz), trimmed and cut into 1/2-inch rounds - 1 medium yellow squash (about 8 oz), trimmed and cut into 1/2-inch rounds - 1 cup loosely packed fresh basil leaves

For the pickling liquid - 2 cups rice vinegar - 1 cup coconut milk - 1/2 cup sugar - 1 teaspoon kosher salt

Instructions

1. Preheat grill medium heat ~400F
2. Grill each type of vegetable. Using 2 tablespoons of oil, salt, and pepper to taste
   • Vegetables should be fork tender, but not limp.
3. Transfer grilled vegetables to two 1-quart glass jars or a heavy-duty plastic container, stuffing basil leaves between the vegetables as you add them.
4. Make the pickling liquid in a 2 quart pot, bringing to boil over high heat, until everything dissolves together, then reduce to a simmer
5. Pour the hot liquid over the vegetables in the jars

Notes

From My Rice Bowl