Mediterranean Vegetables

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1/2 cup olive oil
2 teaspoons minced garlic
8 ounces eggplant, cut into 1/2-inch slices
8 ounces yellow squash, cut into 1/2-inch slices
8 ounces zucchini, cut into 1/2-inch slices
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh thyme
2 teaspoons minced fresh basil
4 roma tomatoes, cut in half
1 tablespoon pesto

To prepare the vegetables, place the olive oil and the garlic on a large platter. Place the eggplant, squash, and zucchini slices on the platter, sprinkle with the minced herbs, and coat thoroughly.

Over a hot grill, or in a large skillet over high heat, sear the vegetables until tender, about 2 minutes per side. Cool, dice, and set aside. Coat the cut side of the tomato halves with 1 tablespoon of the Pesto and scar the cut side on the hot grill or in a skillet for about 15 seconds. Cool, and cut into chunks.

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