Ingredients

The following ingredients have 4 Servings
  • 1 eggplant (sliced in 1 cm – ½” thick slices)
  • 1 zucchini (sliced in 1 cm – ½” thick slices)
  • 1 garlic clove (crushed)
  • ½ tbsp oregano
  • 5 basil leaves
  • 4 tbsp extra virgin olive oil plus more for brushing
  • 2 tbsp white wine vinegar
  • Salt and pepper to taste

Instruction

  • Brush the slices of eggplant and zucchini with some extra virgin olive oil on both sides.
  • Grill them on both sides until cooked through.
  • In the meantime, mix together the extra virgin olive oil, vinegar, oregano, basil leaves, crushed garlic, salt and pepper.
  • When the vegetables are ready, pour the vinaigrette on the top and refrigerate for at least 2 hours, or overnight.
  • Bring back to room temperature before serving.