Recipe

May 28, 2010

Grilled Zucchini & Eggplant Recipe

Recipe:

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Step 1: If using regular zucchini, slice into 1/4″-thick ribbons, either diagonally or lengthwise. If using baby zucchini, slice in half lengthwise.

Step 2: Toss veggies with oil and season with salt and pepper.

Step 3: Barbecue or broil veggies until softened and lightly charred. Toss veggies with Garam Masala Dressing (recipe below) to lightly coat.

Garam Masala Dressing

Step 1: Mix all ingredients in a cup. Chill at least an hour to blend flavours before tossing with grilled veggies.

Makes 1/2 cup dressing

Ingredients

2 lb. regular or baby zucchini
3/4 lb. eggplant (regular, baby, Thai or Japanese varieties)
Drizzle olive oil
Salt and pepper

Garam Masala Dressing
2 tbsp rice vinegar
2 tbsp olive oil
2 tbsp lime juice
2 tbsp honey
1 tsp Asian sesame oil
1/2 tsp chili powder
1/2 tsp garam masala (a Northern Indian spice blend, common in mainstream supermarkets)
1/2 tsp minced garlic
A few drops Asian chili oil (or hot sauce)
Salt and pepper to taste

Directions

Yield:

Step 1: If using regular zucchini, slice into 1/4″-thick ribbons, either diagonally or lengthwise. If using baby zucchini, slice in half lengthwise.

Step 2: Toss veggies with oil and season with salt and pepper.

Step 3: Barbecue or broil veggies until softened and lightly charred. Toss veggies with Garam Masala Dressing (recipe below) to lightly coat.

Garam Masala Dressing

Step 1: Mix all ingredients in a cup. Chill at least an hour to blend flavours before tossing with grilled veggies.

Makes 1/2 cup dressing

Photographer:

Nina Teixeira

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