Grilled zucchini and eggplant


One of my favourite dishes during the summer months when the produce is fresh locally and very organic!

My method
Hand sliced zucchini and eggplant go onto the non-stick grill over the hotplates. No waiting for the veggies to sit in a salt bath.
I leave them to brown on both sides then dress them at the end of grilling.
I washed and sliced the zucchini first then cooked them all before slicing the eggplant. I then repeated the process of cutting and grilling the eggplant.

Extra virgin olive oil
Chopped parsley

Serve with toasted Italian bread!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s