Grilled Marinated Eggplant and Squash

Another great recipe for the summer…It’s not over yet!!

• 1 large eggplant, sliced
• Salt

Sprinkle salt onto the sliced eggplant on a plate and let sit for 20 minutes. Drain any water and keep aside.

• 1 large squash, sliced
• Drizzle of olive oil
• ½ cup flat leaf parsley, chopped
• 2 tablespoons drained capers, chopped
• ¼ cup dill, chopped
• 2 garlic cloves, grated
• ½ teaspoon dried oregano
• ½ teaspoon crushed red peppers
• 3 tablespoons extra virgin olive oil
• 3 tablespoon balsamic vinegar

Mix all the ingredients well in a medium bowl.

Grill the eggplant and squash until well marked. Add the vegetables to the bowl with the dressing and mix well. Marinate for 2 to 3 hours room temperature or in the fridge. Serve room temperature.