Grilled Eggplant and Zucchini: Simple Summer Perfection

Summer is the perfect time to fire up the grill and enjoy fresh, seasonal produce. Eggplant and zucchini are two vegetables that shine when kissed by the flames, developing a smoky char and tender interior. This recipe offers a simple yet flavorful way to prepare grilled eggplant and zucchini, perfect as a side dish, a topping for salads or sandwiches, or even as a vegetarian main course.

Why Grill Eggplant and Zucchini?

Grilling enhances the natural flavors of eggplant and zucchini. The high heat caramelizes the sugars, creating a sweet and savory taste. The smoky char adds depth and complexity, making these vegetables far more exciting than boiled or steamed versions. Plus, grilling is a healthy cooking method, as it requires minimal oil.

Choosing the Best Eggplant and Zucchini

* **Eggplant:** Look for eggplants that are firm, smooth, and heavy for their size. Avoid eggplants with blemishes, bruises, or soft spots. A shiny skin indicates freshness. Smaller eggplants tend to be less bitter. Some varieties, like Japanese eggplants, are naturally less bitter than globe eggplants.
* **Zucchini:** Choose zucchini that are firm, smooth, and relatively small to medium in size. Larger zucchini can be watery and bland. The skin should be a deep green color, without any cuts or bruises. A slight give when gently squeezed is acceptable, but avoid zucchini that feel mushy.

Ingredients

* 1 large eggplant, sliced into ½-inch thick rounds or planks
* 2 medium zucchini, sliced into ½-inch thick rounds or planks
* 3 tablespoons olive oil, plus more for grilling
* 2 cloves garlic, minced
* 1 tablespoon lemon juice
* 1 teaspoon dried oregano
* ½ teaspoon salt, or to taste
* ¼ teaspoon black pepper, or to taste
* Optional: Fresh herbs for garnish (parsley, basil, thyme)
* Optional: Balsamic glaze for drizzling

Equipment

* Grill (gas, charcoal, or electric)
* Grill brush
* Large bowl
* Tongs
* Small bowl or jar
* Cutting board
* Knife

## Step-by-Step Instructions

1. Prepare the Eggplant

Eggplant can sometimes be bitter, especially larger globe varieties. To reduce bitterness, you can salt the eggplant before grilling. This step is optional, but it can improve the flavor and texture. Here’s how to do it:

1. Place the eggplant slices in a colander.
2. Sprinkle them generously with salt.
3. Let them sit for 30-60 minutes. The salt will draw out moisture and some of the bitter compounds.
4. Rinse the eggplant slices thoroughly with water and pat them dry with paper towels.

2. Prepare the Marinade

The marinade infuses the eggplant and zucchini with flavor, making them even more delicious. You can adjust the ingredients to suit your taste.

1. In a small bowl or jar, whisk together the olive oil, minced garlic, lemon juice, dried oregano, salt, and pepper.
2. Taste and adjust the seasonings as needed. You can add a pinch of red pepper flakes for a little heat, or a teaspoon of Dijon mustard for a tangy flavor.

3. Marinate the Vegetables

1. Place the eggplant and zucchini slices in a large bowl.
2. Pour the marinade over the vegetables and toss to coat them evenly.
3. Let the vegetables marinate for at least 15-30 minutes. The longer they marinate, the more flavorful they will become. You can marinate them in the refrigerator for up to a few hours.

4. Prepare the Grill

1. Clean the grill grates with a grill brush.
2. Lightly oil the grates to prevent the vegetables from sticking. You can use a grill spray or brush the grates with olive oil using a heat-resistant brush.
3. Preheat the grill to medium-high heat (around 375-450°F or 190-230°C).

5. Grill the Vegetables

1. Carefully arrange the marinated eggplant and zucchini slices on the hot grill grates in a single layer. Avoid overcrowding the grill, as this can lower the temperature and prevent the vegetables from grilling properly.
2. Grill the eggplant for 3-5 minutes per side, or until they are tender and have grill marks. The exact cooking time will depend on the thickness of the slices and the heat of the grill. Look for a slight charring on the edges.
3. Grill the zucchini for 2-4 minutes per side, or until they are tender and have grill marks. Zucchini cooks faster than eggplant, so keep a close eye on them to prevent them from burning.
4. Use tongs to flip the vegetables carefully. Avoid piercing the vegetables with a fork, as this can release their juices and make them dry.

6. Serve

1. Remove the grilled eggplant and zucchini from the grill and place them on a serving platter.
2. Garnish with fresh herbs, such as parsley, basil, or thyme. A sprinkle of flaky sea salt and freshly ground black pepper can also enhance the flavor.
3. Drizzle with balsamic glaze, if desired. Balsamic glaze adds a touch of sweetness and acidity that complements the smoky flavors of the grilled vegetables.
4. Serve immediately. Grilled eggplant and zucchini are best enjoyed warm or at room temperature.

## Tips for Grilling Success

* **Don’t overcrowd the grill:** Grilling in batches ensures even cooking and prevents the temperature from dropping too low.
* **Use a hot grill:** A hot grill creates those beautiful grill marks and helps the vegetables caramelize properly.
* **Don’t overcook:** Overcooked eggplant and zucchini can become mushy. Cook them until they are tender but still have a slight bite.
* **Experiment with flavors:** Try adding different herbs and spices to the marinade, such as rosemary, thyme, or garlic powder. You can also use different types of vinegar, such as balsamic or apple cider vinegar.
* **Consider using a grill basket:** If you’re worried about the vegetables falling through the grates, use a grill basket. This is especially helpful for smaller pieces of zucchini.
* **Soak wooden skewers (if using):** If you’re making vegetable skewers, soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.

## Serving Suggestions

Grilled eggplant and zucchini are incredibly versatile. Here are some serving suggestions:

* **Side Dish:** Serve alongside grilled chicken, fish, steak, or tofu.
* **Salad Topping:** Add to a green salad or pasta salad for extra flavor and texture.
* **Sandwich Filling:** Use as a filling for sandwiches, wraps, or paninis.
* **Pizza Topping:** Top homemade or store-bought pizza with grilled eggplant and zucchini.
* **Antipasto Platter:** Include grilled eggplant and zucchini on an antipasto platter with cheeses, olives, and cured meats.
* **Vegetarian Main Course:** Serve over quinoa or couscous with a drizzle of tahini sauce.
* **Grilled Vegetable Skewers:** Thread grilled eggplant and zucchini onto skewers with cherry tomatoes, bell peppers, and onions for a colorful and flavorful appetizer or side dish.
* **Baba Ghanoush Alternative:** Grill the eggplant whole until the skin is charred and the flesh is soft. Scoop out the flesh and blend with tahini, lemon juice, garlic, and olive oil for a smoky twist on baba ghanoush.
* **Zucchini Noodles Topping:** Spiralize fresh zucchini and top with grilled eggplant and a tomato-based sauce for a low-carb and flavorful meal.

## Variations

* **Spicy Grilled Eggplant and Zucchini:** Add a pinch of red pepper flakes to the marinade for a spicy kick. You can also use a spicy oil, such as chili-infused olive oil.
* **Mediterranean Grilled Eggplant and Zucchini:** Use Mediterranean herbs and spices in the marinade, such as oregano, thyme, and rosemary. Add a squeeze of lemon juice and a sprinkle of feta cheese before serving.
* **Asian-Inspired Grilled Eggplant and Zucchini:** Use soy sauce, ginger, garlic, and sesame oil in the marinade. Garnish with sesame seeds and chopped scallions before serving.
* **Grilled Eggplant and Zucchini with Pesto:** Toss the grilled vegetables with pesto sauce before serving. You can use homemade or store-bought pesto.
* **Grilled Eggplant and Zucchini with Goat Cheese:** Crumble goat cheese over the grilled vegetables before serving. The tangy goat cheese complements the smoky flavors of the eggplant and zucchini.

## Make Ahead

You can marinate the eggplant and zucchini ahead of time and store them in the refrigerator for up to 24 hours. This allows the flavors to meld together and makes grilling even easier. You can also grill the vegetables ahead of time and store them in the refrigerator for up to 3 days. Reheat them in the microwave or oven before serving.

## Nutritional Information

Grilled eggplant and zucchini are low in calories and fat and are a good source of vitamins, minerals, and fiber. They are also rich in antioxidants, which can help protect your body against disease. The exact nutritional information will vary depending on the ingredients and portion sizes used.

## Conclusion

Grilled eggplant and zucchini are a simple and delicious way to enjoy summer’s bounty. With just a few ingredients and a little bit of time, you can create a flavorful and healthy dish that is perfect for any occasion. So fire up the grill and get ready to savor the taste of summer!

Enjoy your grilled eggplant and zucchini!