Thomas J. Story
The success of this dish hinges on excellent peak-season vegetables, which is why Ojai chef Saw Naing only serves these at the Dutchess in summer.
This recipe, and others like it, can be found in the article “Do-Ahead Skewers and Sides Make This the Easiest Barbecue Menu of the Summer.”
Cut eggplant, bell peppers, and onions into 1⁄4-inch cubes.
Put as many raw vegetable slices on a skewer as you can, mixing and matching however you like. Season with salt and pepper.
Cook over an open flame (we use a binchotan grill at The Dutchess) for 3–4 minutes, rotating the skewers for even browning.
Servings 0