Grilled Zucchini and Eggplant

Ingredients

• 2 Eggplants
• 4 small zucchinis
• Salt
• pepper (ground)
• 3 tbsp olive oil
• 3 sprigs Basil
• 1 clove garlic

Instructions

1. 1.

   Preheat the oven to grill mode.

2. 2.

   Wash the zucchini and eggplant. Trim the ends and slice the vegetables lengthwise into about 3 mm thick slices. Place on the oven rack, season with salt and pepper, and lightly brush with olive oil. Slide the vegetables into the oven and place a baking sheet underneath. Grill for about 10 minutes, then flip and grill another ~10 minutes.

3. 3.

   Meanwhile, wash the basil and pluck the leaves. Set aside some leaves for garnish, chop the rest. Peel and mince the garlic.

4. 4.

   Place the grilled vegetables in a bowl, sprinkle with basil and garlic, and drizzle with remaining olive oil.

5. 5.

   Garnish with basil leaf pieces and serve warm or cold.