For one last grill recipe I found this one from Sylvie Shirazi in my Young Living news. I thought with temps still pretty nice, zucchini very plentiful and eggplant in season until October this would be a good one to try.
Ingredients:
1/4 cup basil leaves packed
2 Tablespoons flat leaf parsley, stems removed
1 Small garlic clove peeled ( I used 2 because I really like garlic)
1/2 teaspoon fine sea salt
1/2 teaspoon herbes de Provence
3 Tablespoon olive oil ( plus you might need a little for the grill)
1 drop of Marjoram EO
1 drop of Thyme EO
1/2 pint cherry tomatoes, halved
2 small zucchini, sliced in half the lengthwise into strips
1 small eggplant, cut into 1/2-inch rounds
1 red bell pepper,stemmed, seeded and cut into bite-sized pieces
Freshly ground pepper to taste
Grill pan or grill basket
In a food processor pulse until finely chopped the basil, parsley ,garlic, salt and herbes de Provence then add olive oil, Marjoram and Thyme EO and process until smooth.
Place tomatoes, zucchini, eggplant, and bell pepper into a large bowl. Add herb sauce and toss to coat.
Place vegetables evenly on oiled grill of medium heat, cook for 3-5 minutes per side until tender and charred and tomatoes are blistered.
Transfer to a serving platter and season with freshly ground pepper and additional salt to taste. Serve warm or at room temperature.
Additional note – In the recipe she does not suggest this but I like to eat this over polenta. If eating over polenta, it is easy enough to make. You may make it per package directions or see below for a quick idea of how to cook it.
Ingredients:
4 cups of water
pinch of salt
1 cup of polenta
(the following is optional 1 teaspoon of diced garlic, 1 cup of cheese, 1 teaspoon of butter.)
I bring the water with the salt to boil turn down the heat as you slowly add the polenta a little at a time while stirring it carefully, if adding the addition options you will add them after the last of the polenta is added then if you use a lid this helps keep it creaming and you do not need to keep stirring while the polenta cooks.