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Grilled Eggplant and Zucchini with Roasted Tomatoes
Recipe by Jessica Wolfe Photography
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Instructions
  1. One hour before you want to eat start roasting the tomatoes. Preheat oven to 375 degrees and then quarter tomatoes. Toss tomatoes and garlic with olive oil and place on baking sheet cut side up. Sprinkle with salt and pepper. Place in oven and roast for 40 minutes. Increase oven temperature to 400 Degrees and cook for another 20 minutes.
  2. 40-50 minutes into roasting your tomatoes, start grilling vegetables. I used a cast iron grill pan here and therefore had to grill in rounds. Brush zucchini and onion with olive oil and cook on both sides until grill marks appear. Add 1 Tbsp to your olive oil and use this to coat your eggplant before grilling. After all vegetables are grilled, combine with tomatoes and roasted garlic. Sprinkle with feta cheese and drizzle with olive oil and vinegar.
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