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Grilled Zucchini & Eggplant Parmesan Recipe (Vegetarian)

Vegetarian • Gluten free • Serves 4
Cookin Canuck

Produce

1 (1 1/2 lb.) eggplant
10 Basil, large leaves
1 Zucchini, large

Condiments

1 1/2 cups Tomato sauce

Baking & Spices

1/2 tsp Black pepper, freshly ground
1/2 tsp Kosher salt

Oils & Vinegars

2 tbsp Olive oil

Dairy

3 oz Mozzarella, fresh
Make this on Cookin Canuck
Raven's Rest Studio - Jennifer Conway

Grilled Zucchini & Eggplant Parmesan Recipe