Villa Cappelli Grilled Vegetables
A simple side of grilled vegetables with extra virgin olive oil.
Ingredients
- Zucchini
- Eggplant
- Finely chopped min
- Finely chopped fresh garlic
- Villa Cappelli Sea Salt
- Balsamic Vinegar
- Villa Cappelli Extra Virgin Olive Oil
Instructions
- Cut the zucchini lengthwise so you have longer strips, about ¼ to ⅛ inch thick.
- Cut the eggplant to the same thickness either lengthwise or in rounds.
- Place the vegetables on either a hot grill or a hot non-stick pan. Let them good for about two minutes on each side until they either get a nice grill or a nice browning in your pan.
- Remove from pan and top with a sprinkling of garlic, mint, and salt. Then a drizzle of both the Villa Cappelli Extra Virgin Olive Oil and Balsamic Vinegar. Add more topping as you add more layers from your vegetables. Can be served at room temperature.