Mediterranean Vegetables

Ingredients in this Recipe

1 1/2 teaspoons coarse salt
1 medium zucchini, cut in half lengthwise and into 1/2 inch thick half moons
1 red, yellow, or green bell pepper, seeds and ribs removed, cut into 1/2 inch strips
1 tablespoon chopped fresh flat leaf parsley
1 tablespoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper
2 baby eggplants or 1 Japanese eggplant (about 6 ounces total), cut in half lengthwise and cut across into 1/2 inch thick half moons
2 medium tomatoes, seeded and cut into 1/2 inch thick wedges
2 tablespoons extra virgin olive oil
4 garlic cloves, thinly sliced
4 medium shallots, peeled and cut in half lengthwise

See Full Recipe at Martha Stewart