The pungent taste of cherry tomatoes and fresh basil make all the differencein this dish. Skewer the tomatoes together so you can turn them easily on the grill.
Ingredients2 medium eggplants, cut into ½–inch rounds
2 medium zucchini, quartered lengthwise
1 pound cherry tomatoes
1 red bell pepper, quartered lengthwise
1 medium onion, cut into ½–inch rounds
1/3 cup olive oil
1 cup fresh basil, roughly chopped or torn
1 teaspoon fresh oregano
Salt to taste
Freshly ground pepper
271 calories, 19 g fat (2.6 g saturated), 26 g carbohydrates, 5 g protein, 11 g fiber, 161 mg sodium (17% Daily Value).
Directions1. Heat grill or stove–top grill pan to medium–high heat.
2. Using a pastry brush, coat vegetables with olive oil.
3. Working in batches as you have room, grill vegetables until tender and tinged with brown on both sides, about 5 to 7 minutes. Remove from grill and set aside on a cutting board.
4. Roughly chop vegetables and combine in a large bowl.
5. Add basil, oregano, salt, and pepper. Stir to combine.