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Prep
Difficulty
Easy
Time
Estimate
30 mins
Prepare the eggplant first, resting with the salt. Cut and assemble the garlic bread. Wrap in foil and place on the grill as it preheats in a not-too-hot location. Flip the bread over periodically as the rest of dinner is prepared. Rinse the eggplant and start grilling. Slice the zucchini and peaches. Make the salad dressing. Sandwich the eggplant with parmesan. Once searing the outsides of the eggplant sandwiches, sear the zucchini and then the peaches. Finish by dressing the zucchini & fruit. Serve the veggie sides with the bread.
Imagine a slab of grill marked eggplant slices with a little Parmesan surprise inside. Salting the eggplant before cooking will mellow any of the bitter taste.
While you grill a main dish and veggies, wrap this garlic-stuffed French bread in foil and warm up to be ready to go when dinner is served. Butter makes it a bit extra tasty, but straight olive oil will do the trick as well. Use any fresh herbs hanging out in your garden or even a sprinkle of dried Italian herbs if that’s all you have.
The grill is especially friendly to both zucchini and peaches, so here they are together at last. The peaches are especially tender after grilling, so simply slice and arrange with the zucchini. The dressing can be slathered and dripped across the top.
