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Grilled Eggplant, Tomatoes, and Zucchini

Grilled Eggplant, Tomatoes, and Zucchini
You can never have too many side dish recipes, so give Grilled Eggplant, Tomatoes, and Zucchini a try. This gluten free, primal, and fodmap friendly recipe serves 4. One serving contains 244 calories, 4g of protein, and 19g of fat. The Fourth Of July will be even more special with this recipe. Head to the store and pick up zucchinis, olive oil, roma tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
In a large bowl, dissolve 2 tablespoons salt in 3 quarts cold water.
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2
Add eggplant slices and weight with a plate or inverted bowl.
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3
Let sit 30 minutes.
4
Meanwhile, prepare a charcoal or gas grill for medium-high heat (you can hold your hand at grill level only 3 to 4 seconds).
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5
Drain and dry eggplant.
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6
Lay vegetables on a platter.
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7
Brush one side with olive oil and sprinkle with salt.
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8
Brush grill with vegetable oil.
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9
Lay vegetables on grill, oiled side down. Close lid of gas grill and cook until grill marks form, about 5 minutes.
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10
Brush dry side of vegetables with olive oil and sprinkle with salt. Turn over, close lid of gas grill, and cook until tender, 3 to 5 minutes.
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11
Serve vegetables hot or at room temperature.
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Equipment

DifficultyMedium
Ready In45 m.
Servings4
Health Score9
Dairy FreeGluten FreeLow FodmapVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo VegetarianFodmap Friendly
Dish TypesSide Dish
Occasions4th Of JulySummer
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