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Charred Eggplant Zucchini & Garlic

Ingredients

Scale
  • 1 head of garlic with skin on – halved
  • 1 large eggplant cut into 1 inch thick circles
  • 1 red pepper- seed removed and julienned into ½ inch strips
  • 1 red onion- cut into 8ths
  • 2 zucchinis cut into long thick strips
  • 1 fennel bulb…. Bottom removed Cut into 6ths with stalks attached
  • Olive oil
  • Coarse Salt and Black Pepper to taste
  • Garnish with a handful of chives and basil

Instructions

Preheat oven to 475 F/250 C

Toss eggplant in a bowl with oil and 1 tsp salt. Place on a parchment-lined baking sheet.

Cut the remaining veggies. Toss with olive oil and season with salt and pepper. Place on a second parchment lined baking sheet along with the head of garlic.

Grill in the oven for 45 minutes switching the baking trays between the top and bottom racks every 15 minutes to ensure even cooking.

When nicely charred remove and set aside Place on a platter and top with a very good Italian olive oil.

Garnish with chives and basil. Serve at room temperature.

SERVES 4

Notes

You can add some dollops of goat cheese to the veggies when they are still warm if you want some more decadent flavors.

Find it online: https://melissamayo.com/recipe/charred-eggplant-zucchini-garlic/