Ingredients

The following ingredients have 4 Servings
  • 1 in medium eggplant (sliced 1/2 inch rounds)
  • 1 large zucchini (sliced on the diagonal)
  • 1 in large pattypan squash (sliced 1/2 inch rounds)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic (grated)
  • 1/2 teaspoon salt
  • 1 pinch red chili flakes
  • 1/4 cup fresh mint (minced)
  • 1/4 cup fresh oregano (minced)

Instruction

  • Pre-heat grill on medium-high heat.
  • Place eggplant, zucchini and pattypan squash in a large bowl and set aside.
  • In a small bowl, whisk together olive oil, lemon juice, vinegar, garlic, salt, chili flakes, mint and mint oregano. Pour mixture over the sliced vegetables and toss well to coat.
  • Grill vegetables until soft and slightly charred, about 8-10 minutes flipping once halfway through.