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.