Grilled Eggplant with Colorful Summer Squash and Olives

6 steps

• Preheat grill to 400F (medium-high heat).
• Cut eggplant, yellow squash, and zucchini into 1/4-inch thick diagonal slices.
• Place vegetable slices in a large bowl with salt, pepper, and 3 tbsp of oil (reserve the last 1 tbsp oil for serving). Stir to coat vegetables evenly.
• Grill the vegetables for 3-5 minutes on each side so that they are tender and show grill marks. Turn off the grill.
• Mince olives.
• Arrange grilled vegetables on a serving platter. Drizzle with balsamic vinegar and remaining 1 tbsp oil. Top with minced olives and fresh basil leaves.

Each serving is about 1 cup.

Tips:
1 medium eggplant weighs about 11 oz.

Although any summer squash will work in this recipe, yellow squash and zucchini provide a lovely color combination.

Finely chopping the olives helps distribute the salty flavor throughout the dish.

Boost the protein in your meal by serving with your favorite bean salad and high-protein plant milk. Be sure to log those additional items.

This recipe would also pair well with a Mediterranean-style vegan wrap.