2 Italian Eggplants, thinly sliced
A deep shade of mauve-purple with some light streaking on the skin. It is smaller and more oval in shape than the regular / classic varieties. Italian eggplants also have a green calyx.
1 Yellow Summer Squash, sliced
A handful of Cherry Tomatoes cut in half
1/4 C Olive Oil or Grape Seed Oil
Sea Salt and Fresh Ground Black Pepper
Prepare in a jar , shake well and set aside.
3 Cloves of Garlic, minced
2 TBS chopped Fresh Basil
1 TBS Apple Cider Vinegar
2 TBS Olive Oil or Grape Seed Oil
Sea Salt and Fresh Ground Pepper to taste
In a large mixing bowl, Toss Together:
Place directly on and outdoor barbecue grill or an indoor Cast Iron Griddle.
Cook until golden brown and slightly crispy.
Transfer to a serving bowl.
Fold in Tomatoes.
Top with Dressing and gently toss to coat the vegetables.
Serve individual portions on a bed of Iceberg Lettuce.
|Yellow Summer Squash and Zucchini|
Peace in the Kitchen!