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.
1 small shallot, finely chopped
1/4 cup red wine vinegar
1 teaspoon honey
1/2 cup chopped fresh basil
1/2 cup olive oil, divided
1 1/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 large eggplant (about 1 lb.), cut crosswise into 3/4-in.-thick slices
2 medium zucchini (about 1 lb.), halved crosswise, and cut lengthwise into 3/4-in.- thick slices
How to Make It
Preheat grill to medium (400°F). Combine the shallot and red wine vinegar in the bowl of a mini food processor. Let stand 5 minutes. Add the honey, basil, and 1/4 cup of the olive oil, and process until mixture is thickened, about 10 seconds. Stir in 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside until ready to serve.
Brush eggplant and zucchini slices with remaining 1/4 cup olive oil, and sprinkle with remaining 1 teaspoon salt and 1/4 teaspoon pepper. Grill eggplant and zucchini slices, covered with grill lid, until slightly charred and tender, 4 to 5 minutes on each side. Transfer to a platter. Spoon 1/2 cup vinaigrette over vegetables. Serve with remaining vinaigrette and Grilled Shrimp Po’ Boys.