owe batali from "the chew." We love the vegetables. We love summer. Today, we have some eggplant. In season right now. We slice it into nice pieces, about an inch. Very much like the vaguen steaks... See More
owe batali from "the chew." We love the vegetables. We love summer. Today, we have some eggplant. In season right now. We slice it into nice pieces, about an inch. Very much like the vaguen steaks they should be. A little extra olive oil. And I'm using a nice, crispy sea salt. Oh, george. You are so hot on the grill, it's unbelievable. Cook them until they get a nice, dark golden brown. Medium, medium high. A common mistake is people take things and get all iron chef with it. They take it and flip it. You want to leave it there to pick up some of the caramelization. Then, you take pieces after their on the grill. Take some tomato sauce and put them on the pieces right there. Take some mozzarella. And sprinkle it aggressively. And it's about balance. You think you want to put something more delicious on it, it would be better. It's really about letting it be the real thing. When does the parmesan go on? It's going to go right on the top. Another piece of each of the grilled eggplant. These are like minitowers. Let me put more sauce on. And at that point, half of the sauce hot, you can serve it right here. You don't have to go in the house, to deal with the oven. That's enough mozzarella? You could if you wanted to. That's already nice and warm and everything. As it comes out, here you go, and before and when you serve it, you hit it with a little more sauce, a little bit of the basil. It doesn't have to be -- actually room temperature is the way italians would eat it. Doesn't have to be piping hot. That would destroy this summer grill. We have scallions, that we grill with anal monday aioli. And that is good. And we have a little bit of anchovies that have been preserved in salt and extra -- how do you do your pesto? The pesto right here, you take garlic,al mondays, extra virgin olive oil and add a little parsley and basil. Nice. This is really good. I can't stop. I can't stop. It's healthy. This is totally healthy. This is a virtual vegetarian feast. You have to do something special to not put meat on the dpr grill for me. It's all about understanding the grill is your friend. Buy whatever is in season. You can make all of the dishes with whatever you found. You can use zucchini. And that tomato sauce. And everybody think, I'm a vegan today. Thanks for coming by today. All of the recipes, on our website.
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