Grilled Vegetable Platter with Smoked Olive Oil

Ingredients

• 2 medium zucchini
• 2 large bell peppers
• 1 large eggplant
• 1 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup fresh basil
• 1 tablespoon lemon juice

Instructions

1. 1

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

2. 2

   Wash and slice the zucchini into 1/2-inch thick rounds.

3. 3

   Core and slice the bell peppers into quarters.

4. 4

   Cut the eggplant into 1/2-inch thick slices, and sprinkle both sides with salt. Let it sit for 10 minutes, then rinse and pat dry.

5. 5

   In a large bowl, combine the sliced zucchini, bell peppers, and eggplant.

6. 6

   Drizzle 1/2 cup of olive oil over the vegetables and toss to coat evenly.

7. 7

   Season the vegetables with salt and black pepper to taste.

8. 8

   Place the vegetables on the grill. Grill the zucchini for about 4-5 minutes per side, the bell peppers for 5-7 minutes until tender, and the eggplant for 4-6 minutes per side.

9. 9

   Once the vegetables are tender and have nice grill marks, remove them from the grill and let them cool slightly.

10. 10

    In a small bowl, mix the remaining olive oil, balsamic vinegar, and lemon juice.

11. 11

    Drizzle the olive oil mixture over the grilled vegetables.

12. 12

    Garnish with fresh basil leaves before serving.

13. 13

    Serve warm or at room temperature as a vibrant side dish.