Grilled Eggplant and Zucchini with Tomato Basil Salsa

Ingredients

• 1 medium eggplant
• 2 medium zucchini
• 2 cups cherry tomatoes
• 1 cup fresh basil
• 4 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 cloves garlic
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 small red onion
• 1 tablespoon lemon juice

Instructions

1. 1

   Preheat your grill to medium-high heat (about 400°F).

2. 2

   Slice the eggplant and zucchini into 1/2-inch thick rounds.

3. 3

   In a large bowl, combine the sliced eggplant and zucchini with 2 tablespoons of olive oil, salt, and pepper. Toss to coat evenly.

4. 4

   Grill the eggplant and zucchini for about 5-7 minutes on each side, or until they are tender and have nice grill marks. Remove from the grill and set aside.

5. 5

   While the vegetables are grilling, prepare the tomato basil salsa. In a medium bowl, chop the cherry tomatoes and finely dice the red onion. Add the minced garlic, chopped fresh basil, balsamic vinegar, lemon juice, and the remaining 2 tablespoons of olive oil. Season with salt and pepper to taste. Mix well and let it sit for 10 minutes to allow the flavors to meld.

6. 6

   Once the grilled vegetables have cooled slightly, arrange them on a platter.

7. 7

   Top the grilled eggplant and zucchini with the tomato basil salsa.

8. 8

   Serve immediately as a delicious and vibrant vegan dinner.