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Grilled Eggplant, Zucchini & Tomatoes with Breadcrumbs & Parmesan

Grilled Eggplant, Zucchini & Tomatoes with Breadcrumbs & Parmesan

The grilled flavor adds so much to zucchini and eggplant, and brings out the sweet smokiness of the tomatoes.  Quick and easy for the summertime!

grilled eggplant tomatoes and zucchini

Grilled Eggplant, Zucchini & Tomatoes with Breadcrumbs & Parmesan

Cook Time 30 mins
Total Time 30 mins
Servings 10 servings

Ingredients
  

  • exta virgin olive oil
  • 1 cup chopped basil
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1 pound eggplant sliced 1/2 inch thick
  • 1 pound zucchini sliced 1/2 inch thick
  • salt & pepper
  • 5 tomatoes sliced 1 inch thick
  • 2 cups coarse fresh bread crumbs

Instructions
 

  • Preheat the oven to 400°. Spread the bread crumbs on a large rimmed baking sheet and drizzle with 1 tablespoon of oil; toss well. Bake for 8 minutes, until the bread crumbs are crisp and golden brown.
  • Transfer the bread crumbs to a medium bowl and toss with the basil and cheese.
  • Light a grill. Brush the eggplant and zucchini slices with oil and season with salt and pepper. Grill over moderate heat until charred and tender, about 2 minutes per side. Transfer the to a platter, fanning them out.
  • Brush the tomatoes with oil and season with salt and pepper. Grill over moderate heat until charred and hot, about 1 minute per side.
  • Arrange the tomato slices over the eggplant & zucchini and drizzle with oil. Sprinkle the bread crumbs over the top and serve right away.

Notes

Recipe adapted from Food & Wine.
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