Grilled Eggplant With Vegetable Primavera Recipe
Grilled eggplant slices: zucchini, squash, carrots, basil with lite marinara
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Herbs and Sauces
Oils and Seasonings
Method
Preparation
- 1
Prepare the Vegetables
Slice the eggplant, zucchini, yellow squash, and carrots into even slices. Aim for about 1/4 inch thick to ensure even grilling.
- 2
Season the Vegetables
In a large bowl, combine the sliced vegetables. Drizzle with olive oil, then sprinkle with salt and black pepper. Toss gently to coat the vegetables evenly.
Grilling
- 3
Preheat the Grill
Preheat your grill to medium-high heat, approximately 400°F (200°C).
- 4
- 5
Add Fresh Basil
When the vegetables are nearly done, add the fresh basil leaves to the grill for the last minute to slightly wilt them.
Serving
- 6
Serve with Marinara
Arrange the grilled vegetables on a serving platter and drizzle with lite marinara sauce. Serve warm.
