Grilled Summer Vegetables
When summer vegetables such as zucchini, eggplant and small tomatoes still on the vine start showing up in the farmers’ market, take advantage of them by preparing this sublimely simple grilled side dish. You want to cook them long enough to be lightly charred but not so long that they turn completely soft, so taste them as you go along and pull them off when they reach your desired doneness. If you like, finish the dish by sprinkling the vegetables with chopped fresh herbs.
- 1/2 lb. (500 g) baby eggplant, halved lengthwise
- 2 zucchini, sliced 1/2-inch (12 mm) thick
- 2 bunches small tomatoes on the vine
- Olive oil for drizzling
- Kosher salt and freshly ground pepper
Prepare a medium-hot fire in a grill.
In a nonstick steel grill pan, combine the eggplant, zucchini and tomatoes. Drizzle generously with olive oil, season with salt and pepper, and toss to coat. Place the pan on the grill and cover the grill. Cook the vegetables, tossing occasionally, until the vegetables are lightly charred and the skins of the tomatoes are beginning to split, 12 to 14 minutes. Transfer to a serving bowl and serve hot. Serves 4.
Williams-Sonoma Test Kitchen