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GRILLED EGGPLANT AND ZUCCHINI

Ingredients
2 medium eggplants
6 zucchini
¼ cup Filippo Berio® Olive Oil
Freshly ground pepper to taste
1 teaspoon dried oregano
2 cloves garlic, minced finely
Salt and ground black pepper

Instructions
Cut eggplants into ½-inch thick slices. Dissolve 3 tablespoons salt in about 6 cups water. Soak eggplant in salted water for ½ hour, drain and wipe dry.

Cut zucchini lengthwise into ½-inch thick slices. Place vegetable slices onto a preheated grill or barbeque. Cook for 4-5 minutes on each side until browned and limp.

Mix remaining ingredients and drizzle over cooked vegetables. Serve as an antipasto or as part of a buffet.

If a quantity is required, brown quickly on the grill, then place slices in a single layer on an oven tray and bake at 400º F for 7-10 minutes until softened.

Serves six to eight.