Grilled Eggplant and Zucchini Salad

  • 2-3 summer squash (either yellow summer squash or green zucchini or both)
  • olive oil
  • Sea salt and black pepper
  • Parsley, cilantro or basil, minced

Cut vegetables lengthwise into 1/4 inch thick strips.  Season with olive oil, a pinch of sea salt and black pepper.  Cook on the grill for 3-4 minutes on each side.  Remove and garnish with minced parsley, cilantro or basil.

If you do not have an outdoor grill you can use a stovetop grill pan.  Simply lay squash across raised grooves and sear for 3-5 minutes on each side.  This is what a stovetop grill pan looks like – Grill pan.