You are here

Mediterranean Grilled Eggplant & Summer Squash

Western.Chefs's picture
  Olive oil 3 Tablespoon
  Red wine vinegar 2 Tablespoon
  Dijon mustard 2 Teaspoon
  Salt 1⁄4 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.

Recipe Summary

Difficulty Level: 
Side Dish
Summer, Everyday

Rate It

Your rating: None
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 831 Calories from Fat 451

% Daily Value*

Total Fat 54 g82.8%

Saturated Fat 8.9 g44.5%

Trans Fat 0 g

Cholesterol 14.5 mg4.8%

Sodium 547 mg22.8%

Total Carbohydrates 75 g25.2%

Dietary Fiber 30.6 g122.5%

Sugars 38.6 g

Protein 28 g55.1%

Vitamin A 37% Vitamin C 81.6%

Calcium 20.6% Iron 21.8%

*Based on a 2000 Calorie diet

Mediterranean Grilled Eggplant & Summer Squash Recipe