Marinated and Seared Zucchini and Eggplant

Marinated and Seared Zucchini and Eggplant

Yield 4 servings


5 tablespoons olive oil, divided

1 small zucchini, trimmed and halved lengthwise1 small summer squash, trimmed and halved lengthwise

1 small eggplant, trimmed and halved lengthwise

1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil

2 tablespoons white wine vinegar

1 tablespoon fresh lemon juice

2 cloves garlic, thinly sliced

1/2 teaspoon salt

1/4 teaspoon pepper


Heat a gas or charcoal grill to medium heat. Coat the cut vegetables with a tablespoon of olive oil. Arrange the zucchini cut side down in one layer on the grill and cook until browned and fork tender about 6 minutes, turning after 3 minutes. Transfer the vegetables to a shallow baking dish.

Meanwhile, in a medium bowl, mix together the remaining ingredients. Pour the herb mixture over the grilled vegetables and toss gently to coat. Let marinate at room temperature for about 1 hour before serving.