Northern California Farmers Markets are bursting with beautiful fairytale eggplants and zucchini right now, and I’m here for it!!

When we’re in Albania, I order a side of grilled vegetables with EVERYTHING. Aside from ordering a glass of vino (I am who I am), ordering ‘perime zgare’ was the first thing I learned to ask for in Albanian. More often than not, I serve grilled vegetables with tzatziki. Jump to my recipe HERE!

Fairy tale eggplant and mixed zucchini at the Farmers Market in San Francisco.

Make sure you don’t cut your vegetables too thin. I usually aim for 1 inch thickness.

Salting your eggplant and patting it dry is an important step! It will help remove the bitterness and excess liquid.

I mean, is there a better pairing? Tzatziki and grilled vegetables are the perfect couple!

Grilled vegetables are the perfect side to throw on the BBQ during summer months. I like to add leftover & chilled grilled veggies to salads.

A pile of grilled yellow & green zucchini and eggplant.

Grilled Eggplant and Zucchini

Sacha Hirschfeld

These healthy and beautiful grilled veggies make the perfect addition to any meal.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Resting Time 30

Total Time 45

Course Sides

Cuisine Albanian, Greek, Mediterranean

Servings 4

Calories 79 kcal

Equipment

1 large baking sheet
1 Grill pan or grill or grill
1 clean kitchen towel
1 basting/pastry brush
1 pair of tongs

Ingredients

1 lb zucchini thickly sliced
1 lb eggplant thickly sliced
2 extra-virgin olive oil
kosher salt to taste
1 tbsp sunflower oil or vegetable oil
¼ tsp dried oregano for garnish

Instructions

Slice your eggplant and zucchini into 1 inch slices and place on a baking sheet. Sprinkle a little kosher salt (about 1/2 tsp) over the veggies, let them sit for 30 minutes, and then pat dry with a clean kitchen towel. It's important you remember to salt the eggplant and zucchini, because this helps to draw out the moisture and bitterness.
Heat a grill or grill pan over medium-high heat. Brush one side of the sliced veggies with a little olive oil and a light sprinkling of salt.
Brush grill pan with vegetable oil. Place sliced veggies on grill, oiled side down. Let the veggies cook for 5 minutes without moving them. You want those pretty grill marks!
Flip veggies and brush the dry side with olive oil and another light sprinkling of salt. Let them cook for another 3-5 minutes.
Transfer to a platter and finish with a dusting of dried oregano.
Enjoy hot or at room temperature. Serve alongside Tzatziki for ultimate pleasure!