See Also: Vegetable Dishes
Grilled Courgettes and Aubergines
From Dorothy McNett's recipes at www.dorothymcnett.com.
1 - 2 zucchini (courgettes)
1-2 eggplants (aubergines)
extra virgin olive oil
sea salt
freshly ground pepper
snipped fresh parsley, sage, rosemary and thyme (go ahead and sing it!)
sliced black olives
Wash and pat the vegetables dry. Trim as needed, not necessary to peel them. Slice each one into slices about 1/4 inch thick. Set aside on a platter, sprinkle with a little olive oil. Preheat a stove top grill pan over medium heat. Do not overheat as it will smoke up the kitchen! When hot, arrange sliced vegetables on grill in one layer. Sprinkle with a little more olive oil, only as needed, and some coarse sea salt and ground pepper. Control the heat so that the vegetables are cooking gently while browning on the bottom. After about 5 minutes on the first side, carefully turn and continue to cook several minutes more. Arrange on a beautiful platter and sprinkle with herbs and sliced olives.
Recipe created 2012-08-21.
