grilled eggplant and zucchini with chili oil
grigliata di melanzane e zucchine
TOTAL TIME: 25 minutes plus marinating
MAKES: 8 servings
Brushing eggplant and zucchini slices with an easy-to-make chili oil before grilling adds heat and flavor.
- 2 fresh hot chili peppers
- 1 bunch scallions (white and light green parts)
- Extra-virgin olive oil
- Freshly ground black pepper
- 1 large eggplant (1 1/2 pounds)
- 3 medium zucchini
- 8 cups mixed salad greens (4 ounces)
Seed chili peppers and trim scallions; mince together and transfer to a bowl. Add 1/2 cup oil and 1/4 teaspoon each salt and pepper; stir to combine. Marinate, covered and chilled, about 2 hours.
Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
Cut eggplant widthwise into 1/8-inch-thick slices. Slice zucchini lengthwise into 1/8-inch-thick slices. Season vegetables with salt, drizzle with a good amount of the chili-infused oil, and grill until tender, about 2 minutes per side. Transfer vegetables to a platter and arrange mixed greens around and on top. Drizzle with chili oil.
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