Grilled Zucchini and Eggplant Medley
Elevate your summer meals with this vibrant Grilled Zucchini and Eggplant Medley! Perfect for using up that home-grown zucchini, this dish is not only visually appealing but also packed with flavor. The combination of grilled zucchini and eggplant, marinated in a savory blend of olive oil, oregano, and spices, creates a refreshing side that pairs beautifully with any grilled meat or can be tossed into a cold pasta salad for a delightful crunch. Slice it thin and layer it into a grilled veggie sandwich, or serve it alongside a zesty chicken wrap. This versatile recipe is sure to impress at summer barbecues or family dinners.
4
Servings
70
Calories
9
Ingredients
Ingredients
Zucchini
1 lb (sliced lengthwise into strips)
Eggplant
1 lb (sliced lengthwise into strips)
Olive oil
2 tablespoons (for marinating)
Dried oregano
1 teaspoon (for flavoring)
Garlic powder
1/2 teaspoon (for seasoning)
Black pepper
to taste (for seasoning)
Lime juice
2 tablespoons (freshly squeezed)
Fresh cilantro
1 teaspoon (chopped, for garnish)
Salt
to taste (for seasoning)
Instructions
1
1. Preheat your grill to medium-high heat.
2
2. Slice the zucchini and eggplant lengthwise into 1/2-inch thick strips for even grilling.
3
3. In a small bowl, whisk together olive oil, black pepper, garlic powder, and dried oregano until combined.
4
4. Brush the oil mixture generously over the zucchini and eggplant strips, ensuring they are well-coated.
5
5. Allow the vegetables to marinate for 30-60 minutes at room temperature to absorb flavors.
6
6. Once the grill is hot, place the marinated zucchini and eggplant strips on the grill. Cook for 4-5 minutes on each side, or until grill marks appear and the vegetables are tender.
7
7. Remove the grilled vegetables from the heat and set aside.
8
8. In a small bowl, mix together the lime juice and chopped cilantro.
9
9. Drizzle the lime-cilantro mixture over the grilled zucchini and eggplant before serving.
10
10. Season with salt to taste and serve warm, or refrigerate to enjoy chilled in a salad or sandwich.
Nutrition Information
5g
Fat
5g
Carbs
0.75g
Protein
2g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Grilled Zucchini and Eggplant Medley?
It is a vibrant summer side dish consisting of zucchini and eggplant marinated in olive oil, oregano, and spices, then grilled to perfection.
How many servings does this recipe yield?
This recipe makes 4 servings.
How many calories are in a serving of this medley?
There are approximately 70 calories per serving.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly.
Is the Grilled Zucchini and Eggplant Medley gluten-free?
Yes, this dish is naturally gluten-free.
How long should the vegetables marinate?
The vegetables should marinate for 30 to 60 minutes at room temperature to absorb the flavors.
What temperature should the grill be set to?
The grill should be preheated to medium-high heat.
How should the zucchini and eggplant be sliced?
They should be sliced lengthwise into strips that are 1/2-inch thick for even grilling.
What is in the oil mixture for the marinade?
The marinade consists of olive oil, black pepper, garlic powder, and dried oregano.
How long do the vegetables need to cook on the grill?
Cook the strips for 4 to 5 minutes on each side until grill marks appear and they are tender.
Can I serve this dish cold?
Yes, you can refrigerate the grilled vegetables and enjoy them chilled in salads or sandwiches.
What are some serving suggestions for this medley?
It pairs well with grilled meat, can be tossed into a cold pasta salad, or added to a chicken wrap.
Can this be used in a sandwich?
Yes, the thin-sliced grilled vegetables are excellent for layering into a grilled veggie sandwich.
What is the fat content per serving?
Each serving contains 5 grams of fat.
How much protein is in this recipe?
This recipe provides 0.75 grams of protein per serving.
What type of citrus is used in the dressing?
The recipe uses 2 tablespoons of freshly squeezed lime juice.
What herbs are used in this recipe?
The recipe uses dried oregano in the marinade and fresh cilantro for the final drizzle.
How many total ingredients are needed?
There are 9 ingredients in total for this recipe.
How many carbohydrates are in a serving?
There are 5 grams of carbohydrates per serving.
Is there any fiber in this dish?
Yes, there are 2 grams of fiber per serving.
When should I add the salt?
Add salt to taste just before serving.
What is the preparation for the fresh cilantro?
The cilantro should be chopped and used as a garnish or mixed with lime juice.
What amount of zucchini is required?
You will need 1 lb of zucchini for this recipe.
What amount of eggplant is required?
You will need 1 lb of eggplant for this recipe.
Is this a good recipe for home-grown produce?
Yes, it is described as a perfect way to use up home-grown zucchini.
How much garlic powder is used?
The recipe calls for 1/2 teaspoon of garlic powder.
Can I use this recipe for a barbecue?
Yes, it is highly recommended for summer barbecues as a healthy side dish.
How do I ensure the vegetables don't stick to the grill?
Brushing the oil mixture generously over the strips helps prevent sticking and adds flavor.
What is the final step before serving?
Drizzle the lime-cilantro mixture over the vegetables and season with salt.
Does this dish contain any cholesterol?
Based on the provided data, there is no cholesterol in this recipe.