Grilled Zucchini and Eggplant (Aubergine)
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Servings: 4 servings (approx.)
Category: Vegetable
Recipe Keywords: Low Protein, Low Cholesterol, Healthy, Summer, Easy, < 30 Mins, Free Of Gluten, Dairy-Free
Description
This Grilled Zucchini and Eggplant (Aubergine) recipe is a perfect way to use up your home-grown zucchinis during the summer months. It’s an easy and quick dish that brings out the rich, smoky flavors of zucchini and eggplant, making it an ideal side dish for almost any meal. You can serve it hot straight from the grill or let it cool down and incorporate it into a refreshing cold pasta salad. For a heartier meal, it works wonderfully in a grilled veggie sandwich or wrap. Try it paired with our Chicken With Zucchini and Roasted Pepper Wraps (Recipe #94658) for a wholesome, satisfying meal.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Zucchini | 1 medium | Sliced lengthwise into four pieces |
| Olive oil | 2 tbsp | For brushing and marinating |
| Oregano | 1 tsp | Dried oregano works best |
| Garlic powder | 1/2 tsp | Optional for extra flavor |
| Ground black pepper | 1/4 tsp | Adjust to taste |
| Lime juice | 2 tbsp | Freshly squeezed |
| Fresh cilantro | 1 tbsp | Chopped for garnish |
| Salt | To taste | For seasoning |
Nutritional Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 162.5 kcal |
| Total Fat | 13.9 g |
| Saturated Fat | 1.9 g |
| Cholesterol | 0 mg |
| Sodium | 23.6 mg |
| Total Carbohydrate | 9.5 g |
| Dietary Fiber | 2.7 g |
| Sugars | 4.4 g |
| Protein | 3 g |
Instructions
-
Prepare the Zucchini
Start by slicing the zucchini lengthwise into four evenly sized slices. If you’re using eggplant (aubergine), follow the same method—slicing it into thick planks. This allows for better grilling and gives you those perfect grill marks. -
Make the Marinade
In a small bowl, mix together the olive oil, garlic powder, oregano, and black pepper. This combination will infuse the zucchini and eggplant with a robust, Mediterranean flavor. Stir well to ensure that all ingredients are evenly distributed. -
Marinate the Vegetables
Using a brush or your hands, coat the zucchini slices evenly with the olive oil and seasoning mixture. Make sure both sides are well covered to allow for maximum flavor absorption. Once coated, set the zucchini aside and let it marinate for about 30-60 minutes. If you have time, this extra step will help deepen the flavors. -
Preheat the Grill
While the zucchini is marinating, preheat your grill to a medium-high heat (around 400°F/200°C). A well-heated grill is essential to achieving that beautiful char on the vegetables while keeping them tender inside. -
Grill the Zucchini and Eggplant
Once the grill is ready, place the marinated zucchini slices on the hot grill. Grill them for about 3-4 minutes per side, or until they are tender and have nice brown grill marks. Depending on the thickness of the slices, you may need to adjust the grilling time slightly. -
Finish and Garnish
Once the zucchini is grilled to perfection, remove it from the heat. In a small bowl, mix together the fresh lime juice and chopped cilantro. Drizzle this zesty lime mixture over the grilled zucchini and eggplant. The acidity from the lime will balance out the smoky flavors, while the cilantro adds a refreshing herbal touch. -
Season and Serve
Before serving, sprinkle the vegetables with a pinch of salt to taste. This final seasoning brings out the natural flavors of the zucchini and eggplant. Serve the grilled veggies immediately while warm, or allow them to cool down for a chilled salad option. These grilled vegetables are also great in wraps, sandwiches, or alongside grilled meats.
Serving Suggestions
- Grilled Veggie Sandwich: Use these grilled zucchini and eggplant slices in a sandwich with fresh lettuce, tomato, and a smear of hummus or goat cheese for a light and healthy meal.
- Cold Pasta Salad: Toss these grilled vegetables into a pasta salad with a light vinaigrette dressing and some crumbled feta cheese.
- Grilled Veggie Wrap: For a quick and satisfying wrap, pair the zucchini with grilled chicken, roasted peppers, and a bit of tahini sauce.
Tips & Variations
- Add Eggplant: For a more hearty dish, feel free to use eggplant in addition to or instead of zucchini. The grilling process is the same, and both vegetables pair beautifully together.
- Herb Variations: Feel free to experiment with different herbs—fresh thyme or rosemary also work wonderfully for a Mediterranean twist.
- Vegan Option: This recipe is naturally vegan and can be paired with other vegan dishes or served as a side to a grain bowl or quinoa.
Enjoy the fresh, smoky goodness of these grilled zucchini and eggplant slices, perfect for any summer meal! Whether served warm or cold, they are sure to be a hit at your next gathering or family dinner.
