When the weather turns warmer I love grilling vegetables. Eggplant is one of my favorites. It is good all on its own, with a drizzle of pesto, or topped like I did with roasted cherry tomatoes. This makes a great vegetarian meal or side dish with grilled meat or fish.

INGREDIENTS

1 large eggplant (1 1/2 to 2 pounds)

Olive Oil

Salt and Pepper

2 tablespoons pesto, optional

Roasted Tomatoes

2 pints of cherry tomatoes, halved

1 tablespoon capers, drained

2 garlic cloves, sliced (you can use garlic powder, about 1/2 teaspoon)

Salt and pepper

Directions

You can peel the eggplant if you prefer. Using a mandolin or very sharp knife, cut eggplant lengthwise into 1/2” slices. Lay slices on paper towels and sprinkle with salt. Let sit 15 minutes, rinse slices and dry well on clean kitchen towel or paper towels. Brush both sides of eggplant with olive oil and sprinkle with salt and pepper. Grill over moderate heat until dark grill marks form and eggplant softens, about 3 minutes per side. Remove from grill and place on serving platter.

For tomatoes: Preheat oven to 375 degrees. For easy clean-up, line a rimmed baking sheet with foil. Toss tomatoes on baking sheet with olive oil, salt, pepper garlic and capers. Roast for about 20 minutes or until tomatoes burst and start to break down.

Drizzle eggplant with pesto and top with tomatoes. Can serve warm or at room temperature.