Grilled Eggplant, Tomatoes, and Zucchini


  • 2 tablespoons salt, plus more for sprinkling
  • 2 medium eggplants, trimmed and sliced diagonally (about ¾ inch thick)
  • 2 small zucchinis, trimmed and halved lengthwise
  • 4 Roma tomatoes, halved lengthwise
  • About 1/3 cup olive oil

1. In a large bowl, dissolve 2 tablespoons salt in 3 quarts cold water. Add eggplant slices and weight with a plate or inverted bowl. Let sit 30 minutes. 2. Meanwhile, prepare a charcoal or gas grill for medium-high heat (you can hold your hand at grill level only 3 to 4 seconds). 3. Drain and ...

View full recipe at SpringPad


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