Cast-Iron Grilled Florida Eggplant, Zucchini and Squash

servings 4

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Ingredients

1 large Florida zucchini, rinsed and cut into quarters

2 medium-sized Florida yellow squash, rinsed and cut into quarters

1 medium-sized Florida eggplant, cut into quarters

2 medium-sized Florida tomatoes, cored, seeds removed and finely diced

1 ½ tablespoons Florida all-purpose seasoning blend (everglades)

1 teaspoon fresh garlic, chopped fine

½ lemon, juiced

1 tablespoon fresh herbs (rosemary, thyme, parsley), chopped fine

2 tablespoons olive oil

¼ cup scallions, finely sliced

Preparation

Preheat a large cast-iron grill pan over medium-high heat. In a large mixing bowl, coat the quartered eggplant, zucchini, and squash with 1 tablespoon seasoning blend and 1 tablespoon olive oil. Carefully add the seasoned vegetables to the preheated pan and cook for about 2 minutes on each side until crisp, tender and slightly charred. Remove from grill pan and let cool slightly. In a small bowl, combine the diced tomato, garlic, herbs, lemon juice, 1 tablespoon olive oil and sea salt and fresh ground pepper, to taste. Arrange the grilled Florida vegetables on a platter and garnish with the tomato mixture and sliced scallions.

Cast-Iron Grilled Florida Eggplant, Zucchini and Squash

Ingredients

Preparation

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