1/2cupItalian salad dressingor your favorite marinade
Instructions
Prep the eggplant first. Cut them in half if they're small or in 1-inch rounds if using larger eggplants, then score in a cross-hatch about 1/4-inch deep and sprinkle with salt to draw out the moisture. Let it sit for 20 minutes and then blot dry with a paper towel before grilling.
Preheat the Ninja Woodfire Grill on high and set it for 20 minutes. It won’t take that long to cook the vegetables, but this should give you plenty of time to cook the veggies.
Slice the zucchini into thick planks.
Remove the seeds from the peppers and cut into quarters.
Toss the veggies with Italian salad dressing or your favorite marinade up to 2 hours ahead of grilling.
Grill the vegetables until tender-crisp, roughly 2 minutes per side. The eggplant slices take 3-4 mins, depending on thickness.
Serve and enjoy!
Notes
CHEF JENN’S TIPS
Small zucchini works best in this recipe because they are tender and less seedy.
Need a quick marinade? Try this recipe: mix together ¼ cup EVOO, 1 tbsp. red wine vinegar, and ½ tbsp. Italian seasoning.
Let the electric grill preheat fully on high. After you start grilling, you can turn the temperature down.
The Ninja Woodfire Electric Grill cooks hot and fast with the lid down so don't overcook your vegetables!
You may have to cook these vegetables in 2 batches since there’s a limited grilling surface area.
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.