Grilled Eggplant and Zucchini Salad

Serves: 4
Greek olive oil
4 Japanese eggplant, ends trimmed and cut into 1” wide slices
3 small zucchini – ends trimmed and cut into 1” side slices
½ cup toasted pine nuts
Shaved Parmigiano~Reggiano cheese
½ cup basil, thinly sliced
2 tablespoons chopped mint
Aged balsamic vinegar
Sea salt and freshly ground black pepper

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the olive oil over the slices of eggplant and zucchini and toss to coat. Grill the vegetables until tender and grill marks appear, about 3 to 4 minutes per side.

Place the vegetables, side-by-side, on a serving platter. Sprinkle with the pine nuts, Parmigiano~Reggiano cheese shavings, basil, and mint. Drizzle with extra-virgin olive oil, balsamic vinegar, salt, and pepper.


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