Grilled Zucchini & Eggplant with Harissa, Feta & Pine Nuts

A plant-forward dish full of rich flavors and ingredients that pairs so perfectly with the main course. Seasoned zucchini and eggplant grilled and tossed with Custom Culinary^® Gold Label Harissa topped with feta cheese and toasted pinenuts.

Made with:

9678 - Custom Culinary Harissa Sauce

What You'll Need

2 ea	Zucchini, medium
2 ea	Chinese eggplant
Drizzle	EVOO
1/2 tsp ea	Kosher salt and fresh ground Black pepper
1/2 ea	Lemon - zested and juiced
3 oz	Feta cheese
1/4 cup	Toasted pine nuts
1/8 cup	Flat Leaf Parsley
2 oz	Sundried tomatoes - marinated
1 cup	Gold Label Harissa

PREPARATION

Slice zucchini and eggplant into thin strips about 1/4 inch thick
Toss zucchini and eggplant with S&P and half of the Harissa and coat
Prepare grill on medium heat
Grill vegetables 2-3 minutes on each side until grill marks appear
Arrange on platter and drizzle with remaining Harissa and EVOO
Top with marinated sundried tomatoes, toasted pine nuts, and feta
Garnish with lemon zest and a squeeze of fresh lemon
Serve immediately