Italian Grilled Eggplant and Zucchini
Slice your eggplant and zucchini into thick disks. Toss in olive oil. Heat your grill and line the grill with foil, sprayed with non-stick olive oil spray. Carefully lay the zucchini on the foil and season with salt-free seasonings (rosemary, garlic, onion-herb).
While the veggies are grilling, sautee sliced mushrooms on the stove top. Add 4 tablespoons of California Sun Dry - garlic with sundried tomatoes and sauteed for a few minutes longer.
In a separate saucepan, heat 2 cups of jarred pasta sauce (or make your own homemade - I didn't have time so just went with the jarred sauce; it was mushroom and olive). Add the mushroom mixture to the pasta sauce and heat until fully cooked (few minutes).
Flip the grilling veggies. Once they are cooked through, line the eggplant on the bottom of a glass dish.
Spread1-2 garlic herb Laughing Cow cheese wedges on the eggplant. Top with the grilled zucchini and spread with 1-2 more cheese wedges. Top with mushroom sauce and sprinkle with parmesan cheese!
So easy and so DELICIOUS! Pair with red wine if you'd like. I do!
Skip the cheese for a vegan dish!
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