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A pile of grilled yellow & green zucchini and eggplant.
Sacha Hirschfeld

Grilled Eggplant and Zucchini

These healthy and beautiful grilled veggies make the perfect addition to any meal.
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Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Sides
Cuisine: Albanian, Greek, Mediterranean
Calories: 79
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. 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. 
  2. 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. 
  3. 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! 
  4. Flip veggies and brush the dry side with olive oil and another light sprinkling of salt. Let them cook for another 3-5 minutes. 
  5. Transfer to a platter and finish with a dusting of dried oregano.
  6. Enjoy hot or at room temperature. Serve alongside Tzatziki for ultimate pleasure!

Notes

Bell pepper also works wonderfully in this recipe. 
You can make this dish with any quantity of vegetables; the process remains the same.