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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.


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