Grilled Eggplant, Tomatoes and Zucchini
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 tablespoons salt, plus more for sprinkling
- 2 medium eggplants, trimmed and sliced diagonally (about 3/4 inch thick)
- 2 small zucchini, trimmed and halved lengthwise
- 4 roma tomatoes, halved lengthwise
- about 1/3 cup olive oil
- black pepper
- fresh herb
- parmesan cheese
directions
- In a large bowl, dissolve 2 tablespoons salt in 3 quarts cold water. Add eggplant slices and weight with a plate or inverted bowl. Let sit 30 minutes.
- Meanwhile, prepare a charcoal or gas grill for medium-high heat (you can hold your hand at grill level only 3 to 4 seconds).
- Drain and dry eggplant. Lay vegetables on a platter. Brush one side with olive oil and sprinkle with salt.
- Brush grill with vegetable oil. Lay vegetables on grill, oiled side down. Close lid of gas grill and cook until grill marks form, about 5 minutes.
- Brush dry side of vegetables with olive oil and sprinkle with salt. Turn over, close lid of gas grill, and cook until tender, 3 to 5 minutes. Serve vegetables hot or at room temperature.
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RECIPE SUBMITTED BY
kittycatmom
United States