Directions:
- Cut eggplants crosswise into 1/2-inch slices; sprinkle cut sides with 1 1/2 teaspoons salt. Place slices in a single layer on paper towels; let stand 1 hour.
- Cut zucchini and squash lengthwise into 1/8- to 1/4-inch-thick slices; set aside.
- Process 1/2 teaspoon salt, 4 tablespoons olive oil, minced garlic, chopped basil, chopped mint, and balsamic vinegar in a food processor, stopping to scrape down sides.
- Rinse eggplant slices with water, and pat dry. Brush slices with olive oil mixture, sprinkle with 1/4 teaspoon salt. Arrange eggplant in a single layer on a lightly greased grill.
- Grill eggplant slices, covered with grill lid, over medium-high heat (350° to 400°) 10 to 12 minutes or until lightly browned, turning and brushing with olive oil mixture. Remove eggplant from grill.
- Sprinkle zucchini and squash slices with remaining 1/4 teaspoon salt, brush with olive oil mixture. Arrange slices in a single layer on a lightly greased grill.
- Grill zucchini and squash slices, covered with grill lid, over medium-high heat 5 minutes; turn and grill 2 more minutes.
- Arrange grilled eggplant, zucchini, and squash in a even layer in a 13- x 9-inch baking dish. Pour remaining olive oil mixture over vegetables. Cover and chill 8 hours. Garnish, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 138.59 Kcal (580 kJ) | ||
| Calories from fat | 84.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.36g | 14% | |
|---|---|---|---|
| Sodium | 977.29mg | 41% | |
| Potassium | 442.76mg | 9% | |
| Total Carbs | 12.31g | 4% | |
| Sugars | 7.33g | 29% | |
| Dietary Fiber | 5.66g | 23% | |
| Protein | 1.79g | 4% | |
| Vitamin C | 8.1mg | 13% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 59.3mg | 330% | |
| Calcium | 42.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 73.32 Kcal (307 kJ) | ||
| Calories from fat | 44.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.95g | 14% | |
|---|---|---|---|
| Sodium | 517.02mg | 41% | |
| Potassium | 234.23mg | 9% | |
| Total Carbs | 6.51g | 4% | |
| Sugars | 3.88g | 29% | |
| Dietary Fiber | 3g | 23% | |
| Protein | 0.95g | 4% | |
| Vitamin C | 4.3mg | 13% | |
| Vitamin A | 0.3mg | 16% | |
| Iron | 31.4mg | 330% | |
| Calcium | 22.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Roasted Summer Vegetables
Eggplant, Salt, divided, Zucchini (about 1 lb.) and 7 more.. -
Marinated Barbequed Vegetables
Eggplant , cut into 3/4 inch thick slices and 7 more.. -
Roasted Vegetable Lasagna
Eggplant. peeled and cut into 1/4-inch slices and 14 more.. -
Parmesan Squash Toss
Zucchini, Yellow squash, Olive oil, Grated parmesan cheese and 2 more.. -
Italian Summer Squash
Green zucchini, Yellow squash, Onion, quartered and sliced and 5 more.. -
Grilled Vegetable Panini
Eggplant , sliced on the bias into 1/4-inch strips and 12 more.. -
Olive Oil Bread Dip
Olive oil, Garlic cloves, finely chopped, Basil and 2 more.. -
Eggplant Rollatini
Eggplant, Salt, Onion, chopped, Olive oil and 26 more.. -
Eggplant (Aubergine) Salad
Eggplants, peeled, diced (did not say size, try small fir... and 7 more.. -
Pistachio-Crusted Chicken with Garden Spinach
Sweet red pepper, Pistachios and 17 more.. -
Tilapia & Veggies with Red Pepper Sauce
Dry white wine or chicken broth, Water, Lemon juice and 10 more.. -
Corn, Tomato and Basil Salad
Ears white corn, husked, Olive oil, Chopped garlic and 3 more.. -
Corn and Tomato Salad
Ears white corn, husked, Olive oil, divided and 5 more.. -
Corn, Tomato and Basil Salad
Ears white corn, large, husked, Olive oil and 4 more..
Also Try
-
Grilled Italian Eggplant Slices
Shredded parmesan cheese, Lemon juice, Minced fresh basil and 6 more.. -
-
-
-
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
