Grilled eggplant and zucchini is a light summer dish that can be served as a side dish, but it’s also a vegetarian main course. Sprinkled with a sauce made of olive oil and lemon, seasoned with garlic and parsley, it is a tasty dish to enjoy either warm or cold.
Grilled eggplant and zucchini
 Difficulty: easy |
 Prep time: 15 minutes |
 Cook: 1 hour |
 Serves: 4 |
 Cost: low |
Ingredients
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- 750 gr eggplant
- 750 gr zucchini
- 2 cloves garlic
- 1 bunch parsley
- 3 tablespoons lemon juice
- 9 tablespoons olive oil
- salt
Instructions
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Wash the eggplant and zucchini and remove the end. Cut the zucchini into slices for the length and the eggplant into round slices, thick about 1 cm.
Heat the grill. I used a grill in terracotta, that I brushed with some olive oil.
Lay vegetables on grill, a few at a time, and let them cook for about twenty minutes, turning occasionally, until they are tender.
Arrange the grilled vegetables on a plate and season with salt.
Put in a bowl the lemon juice, olive oil, parsley and garlic finely chopped. Beat well the sauce with a whisk to emulsify.
Pour immediately the sauce over grilled vegetables.
You can taste grilled eggplant and zucchini warm or cold!
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