Prep Time 30 min
Cook Time 10 Min
Servings 4
Difficulty Easy

Ingredients

  • 1 medium unpeeled eggplant, cut lengthwise into 1/2-inch slices
  • 1 medium unpeeled zucchini, cut lengthwise into 1/2-inch slices
  • 1 medium red onion, cut crosswise into 1/2-inch slices
  • 2 plum tomatoes, halved lengthwise
  • 5 tbsps. Crisco® Pure Vegetable Oil
  • 1 tsp. salt, divided
  • 1/2 tsp. coarse black pepper, divided
  • 2 tsps. red wine vinegar
  • 2 cloves garlic, minced
  • 2 tbsps. fresh basil leaves, cut in very thin strips
  • 1/4 cup shredded Parmesan cheese

Directions

  • Step 1

    HEAT grill to medium heat. Combine eggplant, zucchini, onion slices and tomato halves in extra large bowl. Drizzle with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, tossing to coat.

  • Step 2

    GRILL eggplant, zucchini, red pepper and onion over direct heat 5 to 8 minutes, removing from grill when crisp-tender and lightly charred. Grill tomatoes over indirect heat about 5 minutes or until softened. Chop into 3/4-inch pieces.

  • Step 3

    COMBINE vinegar, garlic, remaining 3 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in large bowl; mix well. Add grilled vegetables and basil; toss to coat. Serve at room temperature, sprinkled with Parmesan cheese. Sprinkle with cheese.

Serving size
(1/4 of recipe)

  • Calories 210
  • Calories from Fat160g
  • Total Fat 18g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 600mg
  • Potassium 0mg
  • Total Carbohydrates 13g
  • Dietary Fiber 6g
  • Sugars 6g
  • Protein 3g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet