3 tablespoons olive oil
2 eggplant, cut into thin slices
1 zucchini, sliced
2 small onions, quartered
2 cup spinach leaves, washed and trimmed
1 pinch black pepper, to taste
4 fresh basil leaves, (4 – 8 for garnish)
Brush both sides of eggplant, zucchini, and onion wedges with olive oil.
Barbecue eggplant, zucchini and onions for about 3 minutes on each side or until tender.
Place spinach leaves onto a serving platter or individual plates. Top with eggplant, zucchini, and onions. Sprinkle with black pepper
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