Chilled, Grilled Veggies with Tuna

Ingredients

• 2 (5 ounce) cans Genova Tuna in Olive Oil
• 2 cloves garlic
• 2 teaspoons chopped fresh thyme or rosemary
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 red bell peppers
• thickly sliced
• 2 medium zucchini
• thickly sliced lengthwise
• 2 Japanese or Chinese eggplants
• thickly sliced lengthwise
• 1 lemon
• cut into wedges

Instructions

1. Place a grill pan over medium high heat.
2. Drain tuna and transfer oil to the work bowl of a mini food processer.
3. Add garlic, thyme or rosemary, salt and pepper.
4. Pulse to combine.
5. Brush the vegetables on both sides with oil mixture.
6. Grill for 3-4 minutes per side or until cooked through.
7. Remove from heat and let cool to room temperature or chill up to 24 hours.
8. Meanwhile, place tuna in a small bowl.
9. Add any remaining oil mixture, stirring to combine.
10. Chill until ready to use.
11. Arrange vegetables on a platter or plates and top with tuna.
12. Garnish with lemon wedges before serving.