One of my favourite dishes during the summer months when the produce is fresh locally and very organic!
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
Serve with toasted Italian bread!