With summer heat, it’s time to trade in mash for grilled vegetables—and eggplant takes center stage. This quick and flavorful grilled eggplant recipe features our Neapolitan Herb Dark Balsamic Vinegar paired with your favorite Rocky Mountain Olive Oil Extra Virgin Olive, delivering a bright, herbaceous side in no time. The same technique works beautifully with zucchini, peppers, portobello mushrooms, or other firm veggies—simply adjust grilling times accordingly.

Pro tip: make a double or triple batch—it keeps beautifully in the fridge and makes for a delicious salad topper or rice bowl add‑on throughout the

I N G R E D I E N T S :

• 1/3 cup loosely packed fresh flat-leaf parsley leaves 
• 1/4 cup Rocky Mountain Olive Oil Neapolitan Herb Dark Balsamic Vinegar
• 1/4 cup any Rocky Mountain Olive Oil Extra Virgin Olive Oils + 2 tablespoons
• salt & pepper to taste
• 1 medium eggplant (3/4 pound), peeled and sliced about 1/3" thick

I N S T R U C T I O N S :

1. In the bowl of a food processor or blender add the Extra Virgin Olive Oil, Neapolitan Herb Balsamic, parsley and salt and pepper. Pulse to finely chop the parsley. Pour into a bowl and reserve.
2. Preheat an outdoor charcoal or gas grill or a grill pan until smoking hot. Brush the eggplant slices on each side with olive oil and then arrange the slices on the grill to cover it without crowding. Cook the eggplant until well marked, 3 to 6 minutes, then turn the slices over.
3. Cook until tender, about 3 minutes more.
4. Pour the marinade into a shallow dish and dip the hot slices into the marinade and set it aside on a plate. Continue grilling and dipping the eggplant until all the slices are cooked and seasoned.
5. Spoon the rest of the marinade over the cooked eggplant and then cover the dish with plastic wrap and set aside to marinate at room temperature for about 2 hours (or refrigerate for longer). Serve at room temperature.