I aspire to grill everyday year round, but summer is grilling season! The best accompaniment to burgers, chicken, or lamb are, in my opinion, grilled zucchini and eggplant. It is easy, healthy, and, most importantly, delicious. The best part is that preparing the marinades is as easy as 1, 2, 3.
Ingredients:
2-3 tablespoons of olive oil
2-3 tablespoons of balsamic vinegar
splash of soy sauce (optional)
pinch of paprika
salt and pepper
Method:
- Horizontally cut the eggplant into little circles
- On a paper towel, separate the eggplants and lightly salt the top. The goal is to have the eggplant "sweat" releasing the water. It should take about 15 minutes and then reverse and repeat.
- For the marinade, I combine everything (olive oil, balsamic vinegar, paprika, soy sauce, salt, and pepper) in a bowl and mix thoroughly.
- On a large tray, drizzle the marinade over the eggplant and press the excess marinade into the remaining pieces and making sure everything is evenly covered.
- Let the eggplant absorb the marinade for about 15-20 minutes
- Grill until each side is beautifully charred and place back in the remaining marinade
For Zucchini: skip step 2 and go immediately to step 3 after cutting them vertically into thin slices.
This recipe is zero hassle and a welcome addition to any barbeque all summer. The marinade is super simple. For those who don't like eggplant or zucchini, give it a second chance. You can thank me later!
