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.

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Ingredients

2 fresh hot chili peppers
1 bunch scallions (white and light green parts)
Extra-virgin olive oil
Salt
Freshly ground black pepper
1 large eggplant (1 1/2 pounds)
3 medium zucchini
8 cups mixed salad greens (4 ounces)

Instructions

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.

August 2008

keywords:

appetizer, grill, summer, vegetables, side dish, quick, easy

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Comments [1]

I found the largest zuchini and eggplants at my local farmers market, I didn't shy away from them. I also found the chili peppers at the same stand. It was a beautiful bright red long hot. When I started to seed the pepper the pungent hot got into my throat through my nostrils, it was overwhelming.I made my chili oil. The fresh peper took the grill vegetables to a new level. Eccellente!!

Posted: August 29, 2011 17:50 by blacksheep