Seasonal Vegetables on the BBQ

bbq summer veg

BBQ Header

Eggplants and Zucchini are two vegetables that are in season this month and make a delicious addition to any summer dinner – just by grilling them on the BBQ. For perfectly grilled veges follow our simple steps and serve them as a delicious side dish to steak, burgers or meatballs, and alongside one of our summer salad recipes

http://pickandpaleo.co.nz/wp-content/uploads/2016/01/IMG_4938.jpg)">
Grilled Eggplant and Zucchini Slices
Serves 4
Write a review
Print
Prep Time
1 hr
http://pickandpaleo.co.nz/wp-content/uploads/2016/01/IMG_4938.jpg)">
Prep Time
1 hr
Ingredients
  1. 3 large eggplant, cut into half-cm slices
  2. 3 large zucchini, sliced lengthways (not too thin)
  3. 3 Tbsp salt
  4. Extra-virgin olive oil
  5. Freshly ground pepper
Instructions
  1. Slice up the eggplant and zucchini.
  2. Sprinkle the vegetables with salt on both sides. Place on a board on paper towels and let stand for After 1 hour, rinse the vege slices under cold water. Place on several layers of paper towels, and press out the water.
  3. Preheat the BBQ grill to a medium-high heat.
  4. Generously brush both sides of the vege slices with oil; sprinkle with pepper.
  5. Place on the BBQ grill, and cook until browned, 5 to 6 minutes. Flip the vege slices, and cook until browned on bottom.
  6. Serve hot, drizzled with olive oil and sprinkled with salt and pepper.
Grilled Zucchini on the BBQ

Leave a Reply