With summer comes grilling and hosting family and friends outdoors. When zucchini and eggplants are in season, you can turn to this tasty side dish and vegetarian recipe to please your guests. Of course, keep your eyes open at the Farmers’ Market this season for other fruits and vegetables to grill this summer. In this recipe, the clean flavors of grilled eggplant and zucchini pair nicely with a fresh and zesty basil vinaigrette, which is made of honey, basil, and olive oil. This dressing is so easy and delicious, and it tastes great here drizzled over tender vegetables. Even if you don’t own a grill, you can use a stovetop grill to achieve the same delicious charred results. First, combine the shallot and red wine vinegar in a mini food processor. Then, make the vinaigrette and set aside until the vegetables are cooked. Brush the eggplant and zucchini slices with olive oil and salt and pepper, and grill these versatile veggies until slightly charred and soft. Finally, spoon the vinaigrette dressing over the vegetables. Serve alongside grilled mains or the classic Cajun favorite, Shrimp Po’Boy.
Grilled Zucchini and Eggplant with Basil Vinaigrette Recipe
Servings Per Recipe:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.