Grilled Eggplant And Zucchini
Preparation Time: 30 minutes
Cooking Time: 4 minutes
1 medium globe eggplant, sliced
3 small zucchini, cut in strips
Olive oil for brushing
Sea salt and fresh ground pepper to taste
3 cloves garlic, crushed
2 Tbsp. olive oil
1 Tbsp. red wine vinegar
3 green onions, finely chopped
1/4 cup fresh parsley, chopped
Slice eggplant into 1/2 -inch disks. Salt generously and set aside for 20 minutes. Rinse and pat dry. Slice zucchini in half lengthwise (or quarter if larger zucchini). Brush vegetables with olive oil, sea salt and pepper.
Grill over medium coals until softened and golden, about 4 - 6 minutes per side, depending on heat. Meanwhile, combine garlic, 2 tablespoons of olive oil, green onion and red wine vinegar. Remove vegetables to platter. Drizzle with vinaigrette. Sprinkle with fresh parsley.