Veggie side dish, that goes with BBQed scallops, that I can make at home and bring to someone's house.

Go!

Re: Veggie side dish, that goes with BBQed scallops, that I can make at home and bring to someone's house.

Grilled veggies... they can be served at room temp! peppers, zucchini, asparagus, etc!

Re: Veggie side dish, that goes with BBQed scallops, that I can make at home and bring to someone's house.

What do you think about an eggplant casserole? I got this recipe from a site someone posted on this board for me. Do you think it will go with scallops that are BBQed in a lemon butter sauce?

1 large eggplant, about 1 pound, ends trimmed, skin left on, cut into 1/4-inch thick slices
Olive oil

SAUCE
1 tablespoon butter
1 tablespoon flour
1 cup milk
Freshly grated nutmeg
Cayenne pepper to taste
2 eggs, lightly beaten
6 ounces Parmesan, grated (reserve some for the top)
Salt & pepper to taste

Preheat oven to 350F.

Brush one or two large skillets lightly with oil, heat on MEDIUM HIGH until water flicked off your fingers into the pan sizzles. Add a few eggplant slices to the skillet and let cook on one side until slightly golden, turn over and repeat. Set aside while completing the remaining slices.

Meanwhile, melt the butter in a saucepan. Stir in the flour until smooth and let cook a minute, stirring continuously. A tablespoon at a time at first, add the milk, stirring in what's added until adding more. (This tablespoon at a time process ensures that the sauce will end up smooth, not lumpy with bits of flour.) Bring to a boil, stirring constantly, until the sauce thickens. Season with nutmeg, cayenne, salt and pepper. Let cool a bit. Whisk in the eggs until smooth, then the Parmesan (reserve some for the top).

ASSEMBLY Grease a low-profile casserole dish such as a quiche pan. Arrange a layer of slightly overlapping eggplant rounds, then top with some of the sauce. Repeat until eggplant is gone, leaving some sauce for the last layer. (Today's casserole used three layers, a perfect 'thin' slice after baking.) Top with reserved Parmesan.

Bake for about 35 minutes or until top is golden and eggplant is hot and bubbly all the way through and the custard is firm. Serve immediately or let cool to serve at room temperature.

Re: Veggie side dish, that goes with BBQed scallops, that I can make at home and bring to someone's house.

Broccoli slaw...Paula Deen's is so good

Warm potato salad...I make mine with red skin potatoes and bacon