The warm weather brings forth the joy of grilling, and what better way to celebrate than with The Best Grilled Eggplant and Zucchini Slices Recipe? Grilling these vibrant vegetables not only enhances their natural flavors, but it also adds that irresistible smoky touch we all love. When combined, eggplant and zucchini create a symphony of sweet and savory notes that’s hard to resist. Plus, they’re super versatile—you can serve them as a side dish for just about any meal or feature them in a light weeknight dinner.
Together, they offer the perfect canvas for simple ingredients like olive oil, lemon, and tahini that really elevate this dish. Making these grilled slices is easy and fun, and once you’ve prepared them, you’ll find this recipe is not only a crowd-pleaser but also adds a beautiful pop to your table. So grab your grill, and let’s get cooking!
Why This Recipe Works
The best grilled vegetable dishes strike a lovely balance between sweet and savory. When it comes to eggplant and zucchini, this recipe does just that. The spices and simple oil come together, making each bite a delightful surprise. Salting the eggplant ahead of time helps draw out excess moisture, making it more manageable to achieve that perfect grilled texture. When you bite into a slice, you’ll appreciate the delightful tenderness paired with that smoky goodness.
Additionally, the sweet notes of grilled zucchini complement the rich taste of eggplant perfectly. Plus, using only a few simple ingredients means you can enjoy this scrumptious dish without any complicated steps. It’s all about letting the vegetables shine, making it a wonderful choice for gatherings or casual family dinners.
Why You’ll Love This The Best Grilled Eggplant and Zucchini Slices Recipe
You’ll love this recipe because it produces perfectly charred, tender slices that look as good as they taste. The smoked edges add personality to your plate, while the inner flesh stays juicy and soft. This dish is incredibly versatile; you can serve it warm right off the grill or let it cool to room temperature. It’s an ideal complement for summer barbecues, family gatherings, or even just a light weeknight meal.
Another great thing about these grilled slices is how easily they pair with a variety of other dishes. Whether you have grilled meats, pasta, or even a grain salad, these vegetables can be the perfect addition, bringing both flavor and color to your spread.
Ingredients
- 1 medium eggplant (1 pound), trimmed and cut crosswise into ½-inch thick slices
- 2 medium zucchini (1 pound), trimmed and cut lengthwise into ¼-inch thick slices
- Salt (to taste)
- 3 tablespoons extra virgin olive oil, divided
- Aleppo pepper (or freshly ground black pepper)
- ½ medium lemon
- Tahini (well stirred) or Creamy Tahini Sauce
- Pomegranate molasses
- Za’atar (for seasoning)
- ½ cup coarsely chopped fresh herbs (such as mint, dill, parsley, and/or basil)
- 2 tablespoons toasted pine nuts (optional)
Preparing the Eggplant and Zucchini Slices
Preheat the Grill
Start by preheating your grill to medium-high heat, aiming for a temperature between 450-500˚F (230-260˚C). This high heat is essential for getting those beautiful grill marks and ensuring even cooking.
Prepare the Vegetables with Salt
Spread your eggplant and zucchini slices on separate baking sheets. Sprinkle salt generously on both sides. This step is crucial! Let them sit for about 15 minutes at room temperature. The salt draws out excess moisture, enhancing both flavor and texture during grilling.
Blotting and Oiling
After 15 minutes, grab some paper towels and blot the vegetables to remove any excess salt and moisture. Then, drizzle 2 tablespoons of olive oil over the eggplant slices, making sure to coat all sides, and drizzle 1 tablespoon over the zucchini slices.
Season with Aleppo Pepper
Next, sprinkle Aleppo pepper or freshly ground black pepper evenly over the oiled vegetable slices. This will add subtle heat and flavor without overpowering the dish.
Clean and Oil the Grill
Before placing your veggies on the grill, make sure to clean your grill grates thoroughly. Lightly oil them to prevent sticking, allowing for a seamless grilling experience.
Grill the Vegetables
Now, it’s time for the fun part! Arrange your eggplant and zucchini slices on the grill. Close the lid and grill each side for about 3-4 minutes, until you see those gorgeous grill marks. Keep an eye on the zucchini; it cooks faster than the eggplant and should stay firm—not mushy!
Transfer and Steam the Eggplant
After grilling, transfer all the vegetables to a baking sheet. To help the eggplant become even more tender, create two small towers with the eggplant slices and cover them with aluminum foil. Let them sit for about 5 minutes to steam.
Prepare for Serving
Once your 5-minute wait is up, spread the eggplant slices into a single layer. Now, arrange both the grilled eggplant and zucchini aesthetically on a serving platter.
Drizzle and Garnish
Finish this vibrant dish by squeezing the juice of half a lemon over the vegetables. Next, drizzle with tahini or Creamy Tahini Sauce and a touch of pomegranate molasses for a delightful sweetness. Sprinkle Za’atar on top and scatter coarsely chopped fresh herbs for that burst of color and freshness. If you’d like added crunch, feel free to toss in toasted pine nuts.
Serving Suggestions
These grilled eggplant and zucchini slices make an excellent side dish with grilled meats. They also shine as part of a vegetarian spread that includes warm pita bread and a side of tzatziki for dipping. You could even top a salad or a bowl of grain with these slices, enhancing not just the taste but the overall presentation.
Tips for Success
To achieve the best flavor and texture, remember not to skip the salting step. It significantly impacts the overall dish. Feel free to experiment with different herbs or spices based on your preference, making this recipe truly your own.
Variations
If you’re looking to mix things up, consider adding red bell peppers or mushrooms to the grill for added flavor and texture. Alternatively, you can swap out tahini with yogurt for a creamier version that will still complement the grilled veggies wonderfully.
Storage Tips
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. Reheating on the grill or in a skillet offers the best results, helping the flavors return to life.
FAQs
1. Can I use other vegetables?
Absolutely! Feel free to try bell peppers, mushrooms, or asparagus to customize your grilled veggie experience.
2. Is this recipe vegan?
Yes, the ingredients in this dish are 100% plant-based, perfect for anyone following a vegan diet.
3. How do I make this dish gluten-free?
All the original ingredients are gluten-free. Just ensure that any sauces you use are also gluten-free.
4. Can I prepare the vegetables ahead of time?
Yes! You can prepare grilled vegetables and store them for up to 2 hours before serving.
5. What should I serve this dish with?
This dish pairs well with grilled chicken, quinoa salad, or a fresh green salad, adding a beautiful touch to your meal.
Get ready to savor the delicious flavors of grilled eggplant and zucchini slices. With a smooth tahini drizzle and a splash of pomegranate, this dish celebrates fresh produce beautifully. Perfect for any occasion, these grilled slices promise to tantalize every taste bud at your table. Enjoy!
Print
Grilled Eggplant and Zucchini Slices
These grilled eggplant and zucchini slices bring a smoky flavor and vibrant colors to your table. Perfect as a side dish or a light meal, they’re easy to prepare and always a crowd favorite.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 medium eggplant (1 pound), trimmed and cut crosswise into ½-inch thick slices
- 2 medium zucchini (1 pound), trimmed and cut lengthwise into ¼-inch thick slices
- Salt (to taste)
- 3 tablespoons extra virgin olive oil, divided
- Aleppo pepper (or freshly ground black pepper)
- ½ medium lemon
- Tahini (well stirred) or Creamy Tahini Sauce
- Pomegranate molasses
- Za'atar (for seasoning)
- ½ cup coarsely chopped fresh herbs (such as mint, dill, parsley, and/or basil)
- 2 tablespoons toasted pine nuts (optional)
Instructions
- Preheat grill to medium-high heat (450-500°F).
- Spread vegetable slices on baking sheets, sprinkle salt, and let sit for 15 minutes.
- Blot excess moisture from vegetables, then oil them with olive oil.
- Season with Aleppo pepper or black pepper.
- Clean grill grates and lightly oil them.
- Grill vegetables for 3-4 minutes per side until marked and tender.
- Transfer grilled vegetables to a baking sheet, steam eggplant under foil for 5 minutes.
- Arrange grilled slices on a platter and drizzle with lemon juice and tahini.
- Garnish with pomegranate molasses, Za'atar, and fresh herbs.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
The salting step is crucial for flavor and texture.
You can customize with additional vegetables like bell peppers or mushrooms.
For a creamy version, substitute tahini with yogurt.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Calories: 200
- Sugar: 4g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
