Serves: 4

Ingredients:

Directions:

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the olive oil over the slices of eggplant and zucchini and toss to coat. Grill the vegetables until tender and grill marks appear, about 3 to 4 minutes per side.

Place the vegetables, side-by-side, on a serving platter. Sprinkle with the pine nuts, Parmigiano~Reggiano cheese shavings, basil, and mint. Drizzle with extra-virgin olive oil, balsamic vinegar, salt, and pepper.