Marinated and Seared Zucchini and Eggplant
Yield 4 servings
Ingredients
- 5 Tablespoons olive oil, divided
- 1 small zucchini, trimmed and halved lengthwise
- 1 small summer squash, trimmed and halved lengthwise
- 1 small eggplant, trimmed and halved lengthwise
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh basil
- 2 Tablespoons white wine vinegar
- 1 Tablespoon fresh lemon juice
- 2 cloves garlic, thinly sliced
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
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.
Recipe by Lakewinds Food Co-op at https://www.lakewinds.coop/recipes/all/marinated-and-seared-zucchini-and-eggplant/