Marinated and Seared Zucchini and Eggplant

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Marinated and Seared Zucchini and Eggplant

Yield 4 servings

Ingredients

  • 5 Tablespoons olive oil, divided
  • 1 small zucchini, trimmed and halved lengthwise
  • 1 small summer squash, trimmed and halved lengthwise
  • 1 small eggplant, trimmed and halved lengthwise
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh basil
  • 2 Tablespoons white wine vinegar
  • 1 Tablespoon fresh lemon juice
  • 2 cloves garlic, thinly sliced
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

Heat a gas or charcoal grill to medium heat. Coat the cut vegetables with a tablespoon of olive oil. Arrange the zucchini cut side down in one layer on the grill and cook until browned and fork tender about 6 minutes, turning after 3 minutes. Transfer the vegetables to a shallow baking dish.

Meanwhile, in a medium bowl, mix together the remaining ingredients. Pour the herb mixture over the grilled vegetables and toss gently to coat. Let marinate at room temperature for about 1 hour before serving.