Measurements

• 2 medium zucchinis
• 2 medium eggplants
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons lemon juice
• 2 cloves garlic
• 1/4 cup chopped parsley
• 1/2 cup crumbled feta cheese
• 1 cup cherry tomatoes
• 1/2 red onion (thinly sliced)

Preparation Method

• 1. Preheat grill to medium-high heat.
• 2. Slice zucchinis and eggplants into 1/4-inch thick rounds.
• 3. In a bowl, toss zucchini and eggplant slices with 2 tablespoons olive oil, salt, and black pepper.
• 4. Grill zucchini and eggplant slices for 3-4 minutes on each side until tender and grill marks appear.
• 5. Remove from grill and let cool slightly.
• 6. In a large bowl, combine grilled zucchini, eggplant, cherry tomatoes, and red onion.
• 7. In a small bowl, whisk together remaining olive oil, lemon juice, minced garlic, and parsley.
• 8. Pour dressing over the grilled vegetables and toss gently to combine.
• 9. Sprinkle crumbled feta cheese over the salad.
• 10. Serve immediately or chill for 30 minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.