This dish is really tasty and a breeze to make — provided you have a mandoline or food processor. Otherwise, you better have some mad knife skillz or this dish won’t be worth the effort.
Psst…you can substitute the eggplant for zucchini and the results are just as good.
Here’s what I gathered to make one tray (feeds 2 people):
- 4 medium zucchini (or a medium globe eggplant)
- Avocado oil, palm oil, coconut oil, or your favorite fat
- Kosher salt
- Balsamic vinegar or lemon juice
- Your favorite herbs, chopped (basil, Italian parsley, etc.)
I preheated the oven to broil and made sure the top rack is about 6 inches from the heating element. I thinly sliced the zucchini (1/4 “ thick) using a mandoline slicer.
No mandoline? Benriner makes a cheap one that my chef sister swears by. It’s important to have uniformly thick slices because otherwise it won’t brown evenly.
I lined a baking sheet with aluminum foil. Then, I drizzled a generous amount of oil, salt, and pepper on the foil.
I spread the zucchini slices in a single layer on the baking sheet and flipped them over to make sure both sides were greased and seasoned.
(Or, if you prefer, just use a silicone brush to apply the oil.)
I seasoned the zucchini with some more salt and pepper, and placed the tray in the oven and broiled for about 8-10 minutes, flipping the slices and rotating the tray halfway through.
Watch the slices carefully because they can go from lightly browned to charcoal in about a minute.
Depending on how I’m serving the zucchini, I’ll either just drizzle the finished slices with my favorite vinegar or lemon juice…
or top with chopped herbs…
…and whatever else I feel like.
Fast, tasty, and easy clean-up. I’m all over that!
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