| Preparation time | 30 min |
| Cooking Time | 15 min |
| Ready In | 45 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
â— 1 large eggplant, cut into cubes for skewers 1 inch thickâ— 2 yellow summer squashes, cut into rounds 1 inch thickâ— 2 zucchini, cut into rounds 1 inch thickâ— 1 red onion, quartered and thickly slicedâ— 1/2 cup coarsely chopped fresh flat-leaf parsleyâ— 1/2 cup coarsely chopped fresh mintâ— Grated zest and juice of 1 lemonâ— 1/2 cup extra-virgin olive oil, plus more for brushingâ— Salt and freshly ground pepper, to taste
Directions
- Soak 8 bamboo skewers in water for about 30 minutes. Prepare a medium-hot fire in a grill. Oil the grill rack.
- Using a sharp knife, score both cut sides of the eggplant, squash and zucchini rounds. Thread the eggplant, squash, zucchini and onion onto the skewers, using 5 or 6 pieces per skewer and alternating the vegetables.
- In a small bowl, stir together the parsley, mint, lemon zest, lemon juice, and the 1/2 cup olive oil. Season with salt and pepper. Set the herb sauce aside.
- Brush the skewers with olive oil and place on the grill. Cook, turning once, until nicely charred, 2 to 3 minutes per side. Transfer to a platter, drizzle with the herb sauce and serve immediately. Serves 4.