ZUCCHINI e MELANZANE GRIGLIATE – Grilled Zucchini and Eggplants
Simple and fast, it is a great way to enjoy the taste of delicious ripe summer vegetables.
Grilled vegetables (adding roasted bell peppers) can keep refrigerated for many days.
Ingredients
2 zucchini, approximately 1/2 lb (225 gr)
1 eggplant, approximately 1/2 lb (225 gr)
2 garlic cloves, finely chopped
5 tablespoons Italian parsley, finely chopped
3 tablespoons extra-virgin olive oil
salt
crushed red pepper
Slice the vegetables lengthwise, diagonally, approximately ¼ inch thick. Lightly sprinkle salt and let sit about 5 minutes. Then pat dry with paper towels.
Place all the sliced vegetables on a grill or on a barbeque. Turn the vegetables a couple of times until cooked on both sides. They should take approximately 5 minutes on each side.
In a small bowl put the garlic, about 2 tablespoons of the parsley, olive oil, salt and red pepper. Whisk lightly to emulsionate.
Place in a serving dish one layer of vegetables, lightly sprinkle some of the oil mixture a little of the parsley.
Continue the layers of vegetables are used, topping them oil mixture and the chopped parsley, until all the vegetables are used.
Finish topping with the oil mixture and parsley.
Serve at room temperature, or place the vegetables in the refrigerator.
Serves 4
Preparation and Cooking Time: 20 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
Please leave your comments below … I would love to hear your feedbback:
Review this Recipe. Share your own Recipe.
Comments