1/4 tsp black pepper, freshly ground, or more to taste
1/2 cup basil, fresh, cut into thin ribbons
Instructions
Preheat grill to high.
Place eggplant and zucchini in a colander in a single layer; sprinkle with salt on both sides. Place colander in sink and let vegetables rest to release water, about 5 to 10 minutes; pat dry.
Off heat, coat eggplant and zucchini slices with cooking spray. Grill until tender and lightly charred, flipping once, about 5 to 6 minutes.
Place half of vegetables in a single layer on a serving plate; sprinkle with half the oil, garlic, pepper and basil. Top with remaining vegetables; sprinkle with remaining oil, garlic, pepper and basil. Serve immediately or let sit for about an hour and serve at room temperature. Yields about 1/2 cup per serving.
Originally Submitted
5/19/2010
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