Grilled summer vegetables
2 large zucchini squashes
2 large yellow crookneck squashes
1 red onion
1 medium eggplants
Rosemary-infused olive oil
Salt and pepper
Preheat the Thermador grill plate to 425º.
Slice the squashes lengthwise, the red onion horizontally, and the eggplant either way into 3/8” slices.
When the grill plate is hot, lay the vegetables over the surface, brush with olive oil and season with salt and pepper. When the first sides have softened and have grill marks, turn the vegetables over and finish cooking on the second side, brushing again with olive oil. Serve warm or at room temperature.
These vegetables are a wonderful accompaniment to an al fresco meal and a delightful alternative to a mixed green salad.