Grilled Eggplant and Zucchini
This Mediterranean-inspired dish is packed with immune system-strengthening vitamin C thanks to the paprika and zucchini.
Add some grilled onions to this dish for even more flavor.
- For the zucchini and eggplant
- 2 Eggplant
- 2 zucchini
- 2 tablespoons lemon juice
- 5 tablespoons olive oil
- 2 chopped garlic
For the pepper salad: Rinse the bell peppers, quarter, remove seeds and ribs, and chop. Rinse the tomatoes, core, and cut into quarters or eigths depending on size. Halve the olives.
Rinse the basil, shake dry, pluck off the leaves and finely chop. Toss the peppers, tomatoes, olives and basil together in a bowl. Stir in the vinegar and olive oil, and season with salt and pepper to taste. Divide the salad between 4 bowls.
For the zucchini and eggplant: Rinse and peel the eggplant and zucchini. Cut the eggplant crosswise into slices. Cut the zucchini lengthwise into slices. Season the zucchini and eggplant with salt and lemon juice. Allow to rest for 30 minutes, and then drain and pat dry with a paper towel.
Coat the eggplant and zucchini with olive oil and place on a preheated grill. Sprinkle the eggplant and zucchini with the chopped garlic. Cook, while turning, until the vegetables are cooked, about 4-5 minutes. To serve, arrange the eggplant and zucchini on plates and serve alongside the pepper salad.