Description
This couldn’t be easier, and such a versatile recipe. Add to pasta, or use as a pizza topping. You won’t miss the meat, but you might want to gobble it up with some nice grilled lemon chicken or fish.
Ingredients
Units
Scale
- 1 medium eggplant, ends trimmed and sliced 1/2-inch thick on a strong bias
- 1 large zucchini, ends trimmed and sliced 1/2-inch thick on a strong bias
- 2 large bell peppers, cut in quarters, with seeds and foamy bits removed
- 1 large red onion, sliced wedges (secure with a toothpick so they don’t fall apart on the grill)
- 3–4 tablespoons olive oil
- 4 large cloves garlic, chopped
- 1–pint ripe cherry or grape tomatoes, put on skewers
- Kosher salt to taste
- Freshly ground black pepper
- 1 teaspoon fresh thyme, leaves stripped off
- Juice of 1 lemon
- 3 tablespoons minced fresh basil
- 1/2 crumbled feta cheese
Instructions
- Heat the grill to high, for at least 15 minutes.
- After cutting all the veg, place them in a large bowl.
- Add olive oil, garlic, salt, and pepper and toss well.
- Place the cherry tomatoes on skewers. Place all the vegetables and skewers on the grill. The veg will take about 5-7 minutes per side, the tomatoes should only take about 6 minutes total
- Remove the veg from the grill and place it all in the same bowl. Squeeze the juice of the lemon over the entire veggie medley.
- Toss with fresh basil and feta cheese and serve.
Options:
Eat as is, or with a lovely piece of grilled fish
Save for day 2, saute the leftovers, add some pasta and more feta. Boom, dinner.
Notes
- Use an indoor grill or broiler, both are great alternatives
- Use yellow zucchini, more eggplant, whatever suits your fancy
- To make this dish a bit heartier, add some toasted almonds or pine nuts
