Grilled Vegetables Italian-Style
Servings
6
Servings
6
Ingredients
  • .5cup olive oilextra virgin (about)
  • 1 garlic oilminced
  • 2tablespoons parsleyfresh, chopped
  • .5teaspoon thymefresh, chopped
  • salt
  • pepperfreshly ground
  • 1 eggplantmedium, trimmed and cut into ½–inch–thick slices
  • 2 zucchinismall to medium, scrubbed, trimmed, and cut into ¼–inch–thick diagonal slices
  • 1 red onionlarge, cut into ½–inch–thick slices
Instructions
  1. Preheat a barbecue or stovetop grill until very hot.
  2. In a small bowl, stir together ¼ cup of the oil, the garlic, parsley, thyme, and salt and pepper to taste. Set aside.
  3. Brush the vegetables on both sides with the remaining ¼ cup olive oil. Grill (in batches on the stovetop) until browned on the first side, about 5 minutes. Turn the slices and cook until browned on the second side and tender, about 5 minutes more.
  4. Arrange the eggplant and zucchini on a platter, overlapping slightly. Separate the onion into rings and scatter them over the eggplant and zucchini. Drizzle with the dressing.
  5. Serve hot or at room temperature.