Grilled Eggplant and Squash with Herb Dressing

So Long Summer, It's Been Great!

I've decided to take advantage of the summer produce as long as I possible can. I picked up some beautiful eggplant, zucchini and summer squash from my local farmers market over the weekend. I wanted to highlight the fresh summer flavors in the simplest way, so I grilled them and made a fresh herb dressing to go over them.

Since I always like to add a little protein to my veggie dishes, I included some cannellini beans and for a little zing, some marianted black and green olives.
I topped it with grated Romano cheese and served it over cous cous, but any medium to small pasta would be fine.

Grilled Eggplant and Squash with Herb Dressing
Herb Dressing
1/4 cup of organic raw apple cider vinegar
1/4 cup extra virgin olive oil
1 teaspoon honey
1 small clove garlic, grated on microplane, or minced
1/4 cup mixed fresh herbs, your choice of basil, parsley, rosemary, oregano and thyme
1/4 teaspoon salt
Dash of pepper

Add the vinegar, honey, garlic, honey, herbs, salt and pepper in a small bowl. Mix to combine. Add the oil slowly and blend with an emersion blender. (This can also be done in a blender). Blend until oil is combined with vinegar mixture and it becomes slightly thick. Set aside until ready to use.

Grilled Vegetables

2 small/medium sized eggplant, peeled leaving some small stripes for decoration, cut into 1/2" rounds
1 zuccini, peeled leaving some stripes, cut 1/2" thick on the diagonal
1 summer squash, peeled leaving some stripes, cut 1/2" thick on the diagonal
1/4 cup marinated black and green olives, sliced
1/2 cup cannellini beans, drained and rinsed
1/4 cup extra virgin olive oil
1/4 teaspoon salt
Dash of pepper

Heat grill on medium and spray with non-stick oil spray. Place the eggplant, zucchini and summer squash in a large bowl, add the olive oil and salt and pepper; toss to coat. Place the vegetables on the hot grill and cook for about 4 to 5 minutes on each side or to desired tenderness. Remove from grill and place into a bowl. Add the 1/2 of the herb dressing and toss to coat. Serve over cous cous or other pasta and drizzle with more dressing and grated Romano cheese.