Wow can you believe it the season is over and what can I say about how I feel? Is it cliff hanger or hanging over a cliff (or down right gone over)? I believe we now have the entire summer to now recover from this, and September will be here sooner than we know.
I actually realized I left you hanging yesterday, and amazingly simple meal and nothing to accompany it, what was I thinking. Okay I see the Seal death look I am getting from McG, okay I said sorry. Let me remedy this situation right now before there is any water-boarding involved.
2 garlic cloves, minced
2 Tbs. minced fresh flat-leaf parsley
3 Tbs. fresh lemon juice
1 tsp. salt
Freshly ground pepper, to taste
1⁄4 cup extra-virgin olive oil
6 small tomatoes, halved crosswise
2 Asian eggplant, cut diagonally into
3 zucchini, cut into
Lemon wedges for serving (optional)
- In a small bowl, whisk together the garlic, parsley, lemon juice, salt and pepper, then whisk in the olive oil. Put the tomato halves in a shallow bowl and gently coat with 1⁄4 cup of the olive oil mixture. Reserve the remaining mixture.
- Preheat grill on medium-high heat, lightly oil the grill. In batches, start grilling the vegetable slices (place the tomatoes cut sides down) and grill until the vegetables are tender, 3 to 4 minutes per side.
- Transfer to a platter, drizzle with the reserved olive oil mixture and garnish with lemon wedges.