Active Time:  15 Mins
Total Time:  30 Mins
Yield:  Serves 6 (serving size: 1 cup vegetables, 2 Tbsp. dressing)

Ingredients

  • 1 small shallot, finely chopped
  • 1/4 cup red wine vinegar
  • 1 teaspoon honey
  • 1/2 cup chopped fresh basil
  • 1/2 cup olive oil, divided
  • 1 1/4 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 large eggplant (about 1 lb.), cut crosswise into 3/4-in.-thick slices
  • 2 medium zucchini (about 1 lb.), halved crosswise, and cut lengthwise into 3/4-in.- thick slices

How to Make It

Step 1

Preheat grill to medium (400°F). Combine the shallot and red wine vinegar in the bowl of a mini food processor. Let stand 5 minutes. Add the honey, basil, and 1/4 cup of the olive oil, and process until mixture is thickened, about 10 seconds. Stir in 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside until ready to serve.

Step 2

Brush eggplant and zucchini slices with remaining 1/4 cup olive oil, and sprinkle with remaining 1 teaspoon salt and 1/4 teaspoon pepper. Grill eggplant and zucchini slices, covered with grill lid, until slightly charred and tender, 4 to 5 minutes on each side. Transfer to a platter. Spoon 1/2 cup vinaigrette over vegetables. Serve with remaining vinaigrette and Grilled Shrimp Po’ Boys.

Originally published in SoutherLiving.com