Mediterranean Grilled Eggplant & Summer Squash Recipe
Ingredients
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 garlic clove, crushed with garlic press
1 medium zucchini cut lengthwise into 1/4 inch thick slices
1 medium yellow squash, cut lengthwise into 1/4 inch thick slices
1 small eggplant, cut lengthwise into 1/4 inch thick slices
2 tablespoons chopped fresh mint leaves
1 ounce crumbled ricotta salata or feta cheese
Directions
Prepare vinaigrette: In small bowl, with wire whisk, mix olive oil, vinegar, mustard, salt, pepper, and garlic.
Brush 1 side of each vegetable slice with some vinaigrette.
Place vegetables on grill over medium heat and cook, turning once and brushing with remaining vinaigrette, until vegetables are browned and tender, 10 to 15 minutes.
Transfer vegetables to large platter as they are done.
Sprinkle with mint and ricotta salata.
Makes 6 accompaniment servings.
Ricotta salata is a white, firm, lightly salted cheese made from sheep's milk.
Look for it in supermarkets, cheese shops, and Italian groceries.
Brush 1 side of each vegetable slice with some vinaigrette.
Place vegetables on grill over medium heat and cook, turning once and brushing with remaining vinaigrette, until vegetables are browned and tender, 10 to 15 minutes.
Transfer vegetables to large platter as they are done.
Sprinkle with mint and ricotta salata.
Makes 6 accompaniment servings.
Ricotta salata is a white, firm, lightly salted cheese made from sheep's milk.
Look for it in supermarkets, cheese shops, and Italian groceries.
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