Broiled Mediterranean Vegetables with Mozzarella

Serving size:


    • 1
    • large eggplant, about 12 oz.
    • 12 oz
    • zucchini
    • 2 T
    • olive oil
    • salt and freshly ground black pepper to taste
    • 12 oz
    • cherry tomatoes
    • 8 oz
    • fresh mozzarella cheese
    • fresh basil leaves, torn
    • crusty bread
20 minutes
Ready in
20 minutes


A delicious vegetarian entree or side dish.

Recipe adapted from Vegetarian Fast Food © 1994 by Rose Elliot


Preheat a grill or the broiler; lightly oil the broiler pan, grill rack or a perforated grill pan. Slice the eggplant into 1/4-inch thick rounds; cut the rounds into 1-inch strips. Slice the zucchini into 1/4-inch rounds. Using clean hands, toss the eggplant and zucchini with the olive oil and salt and pepper to taste until evenly coated. Grill or broil the vegetables about 10 minutes, stirring occasionally, until the vegetables are beginning to soften and brown. Add the whole cherry tomatoes and cook about 5 minutes longer. While the vegetables are cooking, roughly chop the cheese and then add to the vegetables. Continue to cook a few more minutes until the cheese is beginning to brown and soften. Scatter the basil over the top and serve with a good, crusty bread.


Substitute, or add, other vegetables such as onions, mushrooms, broccoli, cauliflower or asparagus.


Special Diets: