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RECIPE + PAIRING

Grilled Garden BBQ Vegetables

WHY THE PAIRING WORKS

The smoky caramelization of the grilled vegetables pairs beautifully with the bright, refreshing sweetness of the Melograno Melon Margarita. The cocktail’s earthy melon notes highlight the natural sweetness of the grilled zucchini and tomatoes, while its citrus brightness balances the richness of the eggplant.

INGREDIENTS

Ingredients

  • 2 medium zucchini, sliced lengthwise or mini zucchini
  • 1 large eggplant, sliced into rounds
  • 3 large tomatoes
  • 3 tbsp olive oil
  • 1 clove garlic, minced
  • 1 tbsp lemon juice
  • 1 tsp smoked paprika
  • ½ tsp sea salt
  • ½ tsp black pepper

For Garnish

  • Fresh parsley
  • Fresh mint
  • Optional: crumbled feta or toasted pine nuts

 

INSTRUCTIONS

  1. Prepare the Vegetables
    Slice zucchini and eggplant evenly so they cook at the same rate. Leave tomatoes whole.
  2. Season
    In a bowl, toss the vegetables with olive oil, garlic, smoked paprika, salt, pepper, and lemon juice until evenly coated.
  3. Grill
    Heat grill or grill pan to medium-high heat.
    Grill zucchini and eggplant for about 3–4 minutes per side until tender with char marks.
    Place tomatoes in a grill basket or on skewers and grill until blistered.
  4. Plate
    Arrange the vegetables on a platter and drizzle with a little extra olive oil. Finish with fresh herbs and optional toppings.