A recipe I concocted after grilling some summer veggies.
Ingredients:
Olive oil
1 lb. small zucchini, trimmed and halved lengthwise
4 Japanese eggplants, trimmed and halved lengthwise
1 small red onion, cut into slices
1/2 lb. ripe cherry tomatoes, halved
12 pitted Kalamata olives, coarsely chopped
6 tbsp. chopped oil-packed sun dried tomatoes
1/2 cup chopped fresh basil
1/2 cup chopped fresh cilantro
DRESSING:
6 tbsp. olive oil
1 clove minced garlic
Juice of 1 lemon
1/2 tsp. kosher salt
1/2 tsp. black pepper
Red pepper flakes, to taste
2 tbsp. finely chopped Italian parsley
1. Whisk all dressing ingredients together in a bowl, cover, and set aside.
2. Place the zucchini, eggplant and onion slices on a baking sheet and toss with enough olive oil to coat well. Season with a pinch of salt.
3. Heat your grill and place a disposable veggie grilling grate over the coals. Grill about 5-7 minutes over medium-direct heat, turning over once.
4. Remove the veggies to a platter and let rest until cool enough to handle. Chop the veggies into bite-sized pieces, place in a bowl, and combine with the cherry tomatoes, olives, sun-dried tomatoes, basil and cilantro.
5. Toss with the dressing, cover, and let sit at room temperature for an hour before serving.
6. Before serving, taste and adjust seasonings as needed.
Great served with grilled lamb or steak.
Ingredients:
Olive oil
1 lb. small zucchini, trimmed and halved lengthwise
4 Japanese eggplants, trimmed and halved lengthwise
1 small red onion, cut into slices
1/2 lb. ripe cherry tomatoes, halved
12 pitted Kalamata olives, coarsely chopped
6 tbsp. chopped oil-packed sun dried tomatoes
1/2 cup chopped fresh basil
1/2 cup chopped fresh cilantro
DRESSING:
6 tbsp. olive oil
1 clove minced garlic
Juice of 1 lemon
1/2 tsp. kosher salt
1/2 tsp. black pepper
Red pepper flakes, to taste
2 tbsp. finely chopped Italian parsley
1. Whisk all dressing ingredients together in a bowl, cover, and set aside.
2. Place the zucchini, eggplant and onion slices on a baking sheet and toss with enough olive oil to coat well. Season with a pinch of salt.
3. Heat your grill and place a disposable veggie grilling grate over the coals. Grill about 5-7 minutes over medium-direct heat, turning over once.
4. Remove the veggies to a platter and let rest until cool enough to handle. Chop the veggies into bite-sized pieces, place in a bowl, and combine with the cherry tomatoes, olives, sun-dried tomatoes, basil and cilantro.
5. Toss with the dressing, cover, and let sit at room temperature for an hour before serving.
6. Before serving, taste and adjust seasonings as needed.
Great served with grilled lamb or steak.
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