Mediterranean Grilled Eggplant & Summer Squash
|Olive oil||3 Tablespoon|
|Red wine vinegar||2 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), crushed with garlic press|
|Zucchini||1 Medium, cut lengthwise into 1/4 inch thick slices|
|Yellow squash||1 Medium, cut lengthwise into 1/4 inch thick slices|
|Eggplant||1 Small, cut lengthwise into 1/4 inch thick slices|
|Chopped fresh mint||2 Tablespoon|
|Crumbled ricotta salata/Feta cheese||1 Ounce|
Prepare vinaigrette: In small bowl, with wire whisk, mix olive oil, vinegar, mustard, salt, pepper, and garlic.
Brush 1 side of each vegetable slice with some vinaigrette.
Place vegetables on grill over medium heat and cook, turning once and brushing with remaining vinaigrette, until vegetables are browned and tender, 10 to 15 minutes.
Transfer vegetables to large platter as they are done.
Sprinkle with mint and ricotta salata.
Makes 6 accompaniment servings.
Ricotta salata is a white, firm, lightly salted cheese made from sheep's milk.
Look for it in supermarkets, cheese shops, and Italian groceries.