Tonight I had grilled steak, an amazing salad with a beautiful dressing made from a bounty of blood oranges, (recipes will be in another blog) and delicious, yet simple grilled eggplant and zucchini. I ask myself how something so simple could be so tasty? But my family doesn't know the simplicity so I just go with it when they think it took hours to create such a flavor. Here's the recipe~
Grilled eggplant and zucchini
One eggplant cut lengthwise in half and then quartered lengthwise.
One zucchini cut legthwise in half and half again. Cut all pieces crossways for more pieces.
1/2 cup extra virgin olive oil
2 tbls of grilling rub: tsp of each, salt, paprika, pepper, coriander, ground mustard, celery seed, sugar, garlic, onion and parsley. (mix and store excess and use for other grilled veggies or even steaks.)
Salt and pepper are just as fine if you want to omit making the grilling rub.
Put all slices of veggies in a large mixing bowl. Poor the oil over them and toss to coat quickly so the oil doesn't all absorb into the eggplant. Toss again while sprinkling the rub mixture. Grill for about 3 minutes on each side on a high heat grill, being careful not to burn. You want a nice char. Well, that's it... Yum!
Bountiful Blessings~
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