Ingredients
For the Grilled Vegetables:
- 1 medium eggplant
- 1 medium zucchini
- 1 large bell pepper (any color)
- 1 medium red onion
- 1 large tomato
For the Garlic-Parsley Dressing:
- 1 large handful fresh flat-leaf parsley (about ½ cup, finely chopped)
- 1-2 large cloves garlic, finely minced
- 4-5 tablespoons extra virgin olive oil (about ¼ cup + 1 tbsp)
- ¾ teaspoon fine sea salt, or to taste
- ¼ teaspoon freshly cracked black pepper, or to taste
Instructions
- Prepare the Vegetables: Wash and dry all vegetables. Slice the eggplant, zucchini, and bell pepper into
long strips, about ½ cm (¼ inch) thick. Cut the onion into wedges and the tomato into thick slices. - Preheat the Pan: Place a large non-stick or grill pan over medium-low heat. Let it get hot.
- Cook the Vegetables: Arrange the vegetable slices in a single layer in the hot pan (cook in batches if necessary). Cook for 2-3 minutes per side, or until they have beautiful grill marks and have softened.
- Make the Dressing: While the vegetables are cooking, finely chop the parsley and mince the garlic. Combine them in a small bowl with the olive oil, salt, and pepper. Stir well and let it sit for at least 10 minutes to allow the flavors to meld.
- Combine and Serve: Once all the vegetables are cooked, transfer them to a large serving plate. Drizzle the garlic and parsley dressing generously over the warm vegetables. Toss gently to coat. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes