Grilled Veggies with Cuban Mojo Sauce

For the veggies:
Take the eggplant and slice into three sections. then begin slicing lengthwise to create planks- about 1/4″ thick. Slice the zucchini into 1/4″ rounds. Lastly slice the onion removing the outer tough skin. Make sure to slice the onion into rounds without separating them. You should have discs of onions that are still intact.

Take a grill pan and put it on the stove, setting the heat to high. Do not add oil or anything. If you absolutely have to, spray a little PAM, but really it’s not necessary. Lay the pieces of eggplant on the pan and allow for them to cook until you get nice grill marks. Season the top side of the eggplant with a little salt. Flip and cook on the other side until you get grill marks on each side. Remove from the pan and do the same thing with the zucchini and onions. It’s important that you let the veggies cook undisturbed. If you start flipping them around too much then the veggies will stick and not caramelize like it’s supposed to.

For the mojo sauce:
Grate the garlic and add to a bowl. Squeeze the lime juice into the bowl and add the oil. Using a whisk, blend vigorously until it’s slightly emulsified. Make sure to stir before spooning over your food.

I served this with white rice and Cuban black beans.