Eggplants and Zucchine in Balsamic Vinaigrette
(“Melenzane e Zucchine con Olio ed Aceto Balsamico”)
When you bake or barbecue vegetables, you will realize a new dimension in the taste of the various veggies and
discover a myriad of new flavors that can only be obtained either by high temperature baking or with the charcoal
broiled technique !...This style of cooking is easy, it is fast and it is healthy!..
And… if you have any left over, it is tastier the day after!
This recipe is part of my wife Terry’s cooking heritage.
You need a canola oil spray or a brush and some canola oil and in a separate spray bottle, mix an equal amount of
balsamic vinegar and olive oil.
baby eggplant, or Sicilian eggplant sliced the long way 3/8 inch thick, skin on.
zucchini sliced the long way 3/8 inch thick, skin on.
can add any other vegetable that you like, like radicchio, lettuce, celery, tomato, artichokes heart,
Portobello mushroom, etc
Scrape and wash the Zucchini and wipe clean any other vegetables.
To cook vegetables, simply lightly spray or brush each piece on both sides with canola oil and place in a heavy
duty pan, bake at 400 degrees or if you barbecue, wait for flames to die down and place vegetables on the
Turn the sliced vegetables with a spatula, every few minutes, usually it takes 10 to 15 minutes to be
The mushrooms, the radicchio, the lettuce cook in 2- 3 minutes, and you must watch them carefully.
When vegetables are ready, place in serving a dish, sprinkle with salt and pepper and spray with balsamic
This dish can be served warm or at room temperature.
This recipe is not very high in fat or calories. But let me share with you an advice that my great-grandmother
Emilia used to give me all the time: What counts for your figure is not the ingredients that food is made of, but
the amount that you eat!