Courgette et aubergine grillées

Ingrédients

• 2 medium zucchinis, sliced into 1/4 inch rounds
• 1 large eggplant, sliced into 1/2 inch rounds
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 1 tablespoon balsamic vinegar
• Fresh basil leaves for garnish
• 1/4 cup grated Parmesan cheese (optional)
• Lemon wedges for serving

Préparation

1. 1

   Prepare the Vegetables: Start by washing the zucchinis and eggplant thoroughly. Slice the zucchini into 1/4 inch rounds and the eggplant into 1/2 inch rounds to ensure even cooking. Place the sliced vegetables in a large bowl.

2. 2

   Make the Marinade: In a separate bowl, whisk together the olive oil, minced garlic, dried oregano, salt, black pepper, and red pepper flakes. This marinade will enhance the natural flavors of the vegetables and add a nice kick.

3. 3

   Marinate the Vegetables: Pour the marinade over the sliced zucchini and eggplant. Toss well to ensure all pieces are evenly coated. Allow the vegetables to marinate for at least 15 minutes to absorb the flavors.

4. 4

   Preheat the Grill: While the vegetables are marinating, preheat your grill to medium heat. This is essential for achieving those beautiful grill marks and a smoky flavor. Make sure the grates are clean and lightly oiled.

5. 5

   Grill the Vegetables: Once the grill is hot, arrange the zucchini and eggplant slices in a single layer on the grill. Cook for about 4-5 minutes on each side, or until they are tender and have nice grill marks.

6. 6

   Add Balsamic Vinegar: During the last minute of cooking, drizzle the balsamic vinegar over the grilled vegetables. This adds a sweet tanginess that complements the flavors perfectly.

7. 7

   Serve with Garnishes: Remove the grilled zucchini and eggplant from the grill and place them on a serving platter. Garnish with fresh basil leaves and sprinkle with grated Parmesan cheese if desired.

8. 8

   Enjoy!: Serve the grilled zucchini and eggplant warm, alongside lemon wedges for a fresh squeeze of citrus. This dish pairs wonderfully with grilled meats or can be enjoyed on its own as a healthy main course.