This “recipe” is representative of how most of my recipes are these days. Ingredient-driven, seasonal, lots of vegetables, and fairly minimal. Using some herbs and cheese brightens this dish and heightens it from just some simple grilled vegetables.
Grilled Summer Vegetables with Feta, Mint, & Basil
Have some gifted olive oil that is flavored or just super high quality? This is a perfect time to use it. Same thing goes for balsamic! I use a thicker variety that I received as a gift every time for this.
- 2-3 zucchini or summer squash (choose whatever is freshest; if you see multiple varieties, go for it- it will look more festive!)
- 2 small eggplant (I like using fairytale or Japanese eggplant; I find the smaller varieties are more tender. Again, like I said above- get what looks fresh and good.
- 1 handful of mint, loosely chopped
- 1 handful of basil, loosely chopped
- 1/2 cup feta cheese, diced
- high quality olive oil*, drizzle to taste
- high quality balsamic vinegar, drizzle to taste
- sea salt- preferably larger grain if you have it
- freshly cracked black pepper
Cut zucchini and eggplant in thick slabs, about 1/3” thick. The most important thing is to try to make the slices uniform in size and thickness so that they cook evenly. Toss and coat zucchini and eggplant in a tablespoon of olive oil (you can use lower quality here, and then better quality for the final drizzle) and just a bit of sea salt and pepper.
Preheat grill. Place zucchini and eggplant on grill; grill for about 4 minutes per side, until brown and tender. The zucchini will probably take a little bit less time. Place on a large platter and then top with fresh herbs, feta cheese, olive oil, balsamic vinegar, sea salt, and pepper. Serve immediately.