Recipe

Grilled White Eggplant Zucchini And Tomatoes Served On Buckwheat And Baby Spinach Recipe

Add Step-by-Step Photos	Daniellel / All my dishes 3 months, 2 weeks ago Light and refreshing summertime meal Prep:15m Cook:30m Servings:2	Daniellel
	white eggplant zucchini tomatoes

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Ingredients

1 12oz Bag of Baby Spinach (slightly blanched)

1 White Eggplant peeled (sliced lengthwise into 1/6 slices)

1 Green Zucchini peeled (sliced lengthwise about 1/4 in. thick)

1 large tomato thickly sliced into fourths.

1/2 cup of Buckwheat (rinse in cold water)

EVOO, Salt, Pepper & Dried Oregano to taste

Directions

Heat Grill. Place Baby Spinach in one pot (water to cover) Boil for 5 minutes and drain. Separate spinach equally and place on plates, cover with saran wrap to keep warm. In mean time boil 1 cup of water then add 1/2 cup of Buckwheat (season with salt or however) cover & simmer for 20 minutes. Slice all veggies as described above. Place on plate, drizzle with EVOO, season with salt, pepper, and oregano. Bring to grill and grill until cooked on both sides seasoning as you turn over to other side and drizzle any left over EVOO on plate. Gather your veggies from grill, onto plate, to assemble meal.

Unwrap plates with Baby Spinach (may need to microwave if cooled- 30 sec.) Scoop 1/4 cup (for each plate) of cooked Buckwheat and mound in middle of Baby Spinach. For each plate, take 3 slices of the White Eggplant and layer in a ripple fashion over the Buckwheat. Next take about 4 of the Zucchini slices and layer in a ripple fashion in the opposite direction of the eggplant. Finally take 2 tomatoes and layer on top of the zucchini.

Drizzle more EVOO over entire display and season to taste! Yum!

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