Grilled Eggplant with Pesto and Tomato Basil Salsa
Grilled Veggies
• 1 small eggplant, sliced into 1/2 inch rounds
• 1/2 zucchini, sliced
• 1/2 yellow squash, sliced
• 1 TBS olive oil
Brush eggplant with oil and place in preheated grill pan. Brush oil on the other side and grill for about 4 minutes before flipping. Add zucchini and squash to pan and continue cooking. Don’t stir, this allows for the nice grill marks.
Tomato Basil Salsa
• 1c baby heirloom tomatoes, halved
• 1/4 small avocado, diced
• 3 large basil leaves
• 1/2 TBS balsamic vinegar
• 1 tsp oregano
• 1/4 tsp salt
Place all ingredients in a small bowl, stir to combine. Let sit to marinade for 10 minutes.
Pesto
• 1/2 avocado
• 4 large basil leaves
• 1/2 garlic clove
• 1 tsp olive oil
Place all ingredients in mixer and combine. Add some water until you reach desired consistency.
Plate the eggplant and top with pesto followed by tomato mixture and grilled veggies. Garnish with additional basil, if desired.
I ate mine with a simple grilled chicken breast, steamed cauliflower, and a spinach salad.
