Grilled Zucchini And Eggplant Recipe by Jon Michelena
Cooking Instructions 25 minutes 1 Place the zucchini and eggplant slices on a tray. Sprinkle both sides with salt and let sit for 15 minutes. The salt will help draw out moisture from the zucchini and eggplant. 2 Pat the zucchini and eggplant dry on both sides with a paper towel. Use a brush to coat both sides with olive oil, and also brush the grill or grill pan with oil. Heat the grill or grill pan and cook the vegetables on both sides until grill marks appear. Transfer to a serving platter. 3 Heat a small skillet with 2 tablespoons of olive oil. Sauté the garlic and bell pepper, add the parsley, and cook for a few seconds. Drizzle the pepper mixture over the vegetables and serve. 1 Place the zucchini and eggplant slices on a tray. Sprinkle both sides with salt and let sit for 15 minutes. The salt will help draw out moisture from the zucchini and eggplant. 1 Place the zucchini and eggplant slices on a tray. Sprinkle both sides with salt and let sit for 15 minutes. The salt will help draw out moisture from the zucchini and eggplant. 2 Pat the zucchini and eggplant dry on both sides with a paper towel. Use a brush to coat both sides with olive oil, and also brush the grill or grill pan with oil. Heat the grill or grill pan and cook the vegetables on both sides until grill marks appear. Transfer to a serving platter. 2 Pat the zucchini and eggplant dry on both sides with a paper towel. Use a brush to coat both sides with olive oil, and also brush the grill or grill pan with oil. Heat the grill or grill pan and cook the vegetables on both sides until grill marks appear. Transfer to a serving platter. 3 Heat a small skillet with 2 tablespoons of olive oil. Sauté the garlic and bell pepper, add the parsley, and cook for a few seconds. Drizzle the pepper mixture over the vegetables and serve. 3 Heat a small skillet with 2 tablespoons of olive oil. Sauté the garlic and bell pepper, add the parsley, and cook for a few seconds. Drizzle the pepper mixture over the vegetables and serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Salmon Sushi Bake Red Velvet Chocolate Chip Cookies Mashed Sweet Potato Waffles Chicken Marinade Cheesy Pork Caldereta Salmon Sushi Bake Red Velvet Chocolate Chip Cookies Mashed Sweet Potato Waffles Chicken Marinade Cheesy Pork Caldereta Rolled Gold - Paneer Potato Paratha (with Rajma Curry) Urad moong dal vada Cheesy Pork Caldereta Tteokbokki (Spicy Korean Rice Cakes) Tender Coconut Milkshake Royal Rice Pudding (Shahi Kheer) Amaranth flour (Rajgira) Puri Pasta in zucchini sauce Quick Stir-fried Bok Choy Red Velvet Chocolate Chip Cookies Rolled Gold - Paneer Potato Paratha (with Rajma Curry) Urad moong dal vada Cheesy Pork Caldereta Tteokbokki (Spicy Korean Rice Cakes) Tender Coconut Milkshake Royal Rice Pudding (Shahi Kheer) Amaranth flour (Rajgira) Puri Pasta in zucchini sauce Quick Stir-fried Bok Choy Red Velvet Chocolate Chip Cookies