Serve this as a light, fresh side, or incorporate it into other dishes.

Recipe by Southern Living October 2009

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Recipe Summary

prep:
33 mins
total:
1 hr 3 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut zucchini in half lengthwise; cut lengthwise into 1/4-inch-thick slices. Peel eggplant, and cut into 1-inch cubes. Sprinkle eggplant with 1 tsp. salt, and let stand 30 minutes.

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  • Meanwhile, stir together olive oil, next 3 ingredients, and remaining 1 tsp. salt. Let stand 20 minutes. Rinse eggplant, and pat dry.

  • Preheat grill to 300° to 350° (medium) heat. Combine eggplant, zucchini, bell pepper, onion, and olive oil mixture in a large bowl, tossing to combine. Grill vegetable mixture in a lightly greased grill wok or metal basket, stirring occasionally, 15 minutes. Stir in tomatoes, and grill 3 more minutes or until tomatoes are tender. Garnish, if desired.

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