Ingredients:

1/2 cup olive oil
1 packet Panang Curry Paste
1/2 cup fresh basil leaves, packed loosely
1 teaspoon salt
1 medium red bell pepper, quartered
2 medium zucchini, cut lengthwise
1 large onion, cut in thick slices
1 medium eggplant, sliced

Methods:

1. In a small saucepan, heat oil on medium heat.
2. Add Panang Curry Paste, basil and salt. Stir until curry is dissolved.
3. In a large bowl place red bell pepper, zucchini, onion and eggplant.
4. Pour curry mixture over vegetables.
5. Toss vegetables to coat evenly.
6. Cook directly on grill or wrap and seal in foil and place on grill.
7. Cook for about 15 minutes.
8. Check vegetables for tenderness.
9. Serve immediately or chill and add to your favorite salad greens.