1summer squashsliced round, ¼ inch thick, ends removed
4tablespoonsparsleyItalian flat leaf, chopped
¼cupolive oilextra virgin
salt and pepper to taste
extra parsley for garnish
extra sea salt to garnish
In a large mixing bowl, combine the sliced vegetables with the chopped parsley and the olive oil.
Allow the flavors to marinate at room temperature for 1 hour.
Heat a ridged grill pan over medium high heat for about 3-5 minutes.
Place the vegetables in a single layer and grill for 3 minutes per side or until lightly charred. Season with salt and pepper to taste. Repeat until all vegetables are grilled.
Transfer vegetables to a large serving dish and garnish with fresh herbs, sea salt and a drizzle of olive oil, if desired.
Can be served hot or at room temperature.
Total prep time includes 1 hour of inactive time.
Slice them evenly. The thickness of the sliced veggies will determine the grilling time. Uniformity means they will cook in the same amount of time.
Know the grill times. Expect grill times to be different. Zucchini and summer squash sliced ¼ inch thick need 2-3 minutes per side; eggplant requires about 3-4 minutes. Cherry tomatoes need about 3-4 minutes to become slightly charred.
Use the proper amount oil. Use just enough olive oil so that the vegetables have a thin coating and grill perfectly. Avoid using too much as the final product will be greasy tasting; not enough and they will turn out dry.
Preheat the grill pan. Preheating the pan ensures the heat is evenly distributed throughout the pan. This, in turn, allows for even grilling.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.