2 Tbsp Pesto
2 Tbsp Grated Parmesan cheese
2 green zucchinis, each cut into thick rounds
1 small eggplant, cut into thick rounds
Grill zucchini and eggplant on the barbecue over medium-high heat for 2–3 minutes per side until lightly charred.
Place warm zucchini and eggplant slices on plates and let them cool.
In a large bowl add pesto and zucchini and eggplant, mix well until coated.
Arrange on a platter and sprinkle Parmesan cheese.
Great warm or at room temperature.