Eggplant Corn Tomatoes

Ingredients

  • 1 clove garlic*

  • 1 tsp olive oil*

  • 1 medium eggplant

  • 3 ears corn

  • 3 tomatoes

  • 4 Tbsp olive oil*

  • 2 scallions, thinly sliced*

  • 1 ¼ tsp salt*

  • ½ tsp black pepper*

  • 1 cup spinach

  • 1 Tbsp white wine vinegar*

    *Ingredients not provided in your order

Directions

  • Preheat a gas or charcoal grill on medium high heat.

  • Slice the garlic clove and drizzle with 1 tsp olive oil and sprinkled with a pinch of salt and pepper. On a piece of aluminum foil, grill the garlic cut side down for 3 minutes before wrapping it in a loose foil packet. Move to a cooler spot on the grill over indirect heat. Grill for 25-30 minutes until tender.

  • While the garlic is cooking, toss the eggplant, corn, and tomatoes with 1 Tbsp olive oil, 1 tsp salt and ¼ tsp black pepper. Grill the corn until it is lightly charred about 5-7 minutes. Grill the eggplant and tomatoes until they have grill marks, the eggplant is tender, and the tomatoes are juicy, about 4 minutes per side.

  • When they are cool enough to handle, slice the corn off the cobs and roughly chop the tomatoes, discarding any loose skins.

  • In a small bowl, mash garlic cloves into a paste. Whisk in the white wine vinegar, 3 Tbsp olive oil, ¼ tsp salt and ¼ tsp black pepper.

  • In a large bowl, combine the eggplant, corn, tomatoes, scallions and spinach and fold in the garlic vinaigrette.

(V) Vegan Substitute Item

(GF) Gluten-Free Substitute Item

(NF) Nut-Free Substitute Item