Grilled Zucchini and or Eggplant Aubergine
Fire up the grill with this irresistible recipe for Grilled Zucchini and Eggplant (Aubergine), a vibrant and healthy dish that captures the essence of summer. Perfectly charred slices of zucchini and eggplant are brushed with a flavorful olive oil marinade infused with garlic, oregano, and a touch of optional red pepper flakes for a hint of spice. Finished with a drizzle of zesty lemon juice and a sprinkle of fresh parsley, these tender, smoky vegetables are as versatile as they are delicious. Ready in just 25 minutes, this easy grilled vegetable recipe serves as a stunning side dish, a hearty salad topping, or a flavorful addition to sandwiches and grain bowls. It's an ideal choice for vegans, vegetarians, or anyone looking to elevate their barbecue game with a simple yet elegant dish. Say hello to your new go-to grilled vegetable recipe!
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Recipe Information
Ingredients
- 2 medium-sized zucchini
- 2 medium-sized eggplant (aubergine)
- 3 tablespoons extra virgin olive oil
- 2 minced garlic cloves
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley (optional)
Instructions
Wash and dry the zucchini and eggplants. Slice them into 1/4-inch-thick rounds or lengthwise strips, depending on your preference.
In a small bowl, whisk together the olive oil, minced garlic, dried oregano, red pepper flakes (if using), salt, and black pepper.
Brush both sides of the zucchini and eggplant slices with the seasoned olive oil mixture.
Preheat a grill or grill pan to medium-high heat.
Place the zucchini and eggplant slices on the grill. Cook for 3-4 minutes per side, or until grill marks appear and the vegetables are tender.
Remove the grilled zucchini and eggplant from the grill and transfer them to a serving platter.
Drizzle the grilled vegetables with fresh lemon juice and garnish with chopped parsley, if desired.
Serve warm or at room temperature as a side dish, or use as a topping for salads, sandwiches, or grain bowls.
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6102 mg | 265% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 48.8 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 2295 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
