Grilled Veggies with Cuban Mojo Sauce

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   For the veggies: Take the eggplant and slice into three sections.

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   then begin slicing lengthwise to create planks- about 1/4 thick.

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   Slice the zucchini into 1/4 rounds.

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   Lastly slice the onion removing the outer tough skin.

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   Make sure to slice the onion into rounds without separating them.

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   You should have discs of onions that are still intact.

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   Take a grill pan and put it on the stove, setting the heat to high.

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   Do not add oil or anything.

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   If you absolutely have to, spray a little PAM, but really its not necessary.

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    Lay the pieces of eggplant on the pan and allow for them to cook until you get nice grill marks.

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    Season the top side of the eggplant with a little salt.

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    Flip and cook on the other side until you get grill marks on each side.

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    Remove from the pan and do the same thing with the zucchini and onions.

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    Its important that you let the veggies cook undisturbed.

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    If you start flipping them around too much then the veggies will stick and not caramelize like its supposed to.

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    For the mojo sauce: Grate the garlic and add to a bowl.

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    Squeeze the lime juice into the bowl and add the oil.

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    Using a whisk, blend vigorously until its slightly emulsified.

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    Make sure to stir before spooning over your food.

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    I served this with white rice and Cuban black beans.

* Per serving · 4 servings · Values may vary.