Grilled Eggplant And Zucchini Recipes

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GRILLED ZUCCHINI AND OR EGGPLANT (AUBERGINE)

What to do with all that home grown zucchini? A great refreshing summer side dish. Eat hot or slice and throw into a cold pasta salad. Serve it in a grilled veggie sandwich. For example Chicken With Zucchini and Roasted Pepper Wraps recipe #94658

Provided by Rita1652

Categories     Vegetable

Time 16m

Yield 2-4 serving(s)

Number Of Ingredients 8



Grilled Zucchini and or Eggplant (Aubergine) image

Steps:

  • Slice zucchini in lengthwise into four slices.
  • Mix oil, pepper, garlic, and oregano.
  • Rub with oil mixture.
  • Let marinate for about 30-60 minutes.
  • Place zucchini on hot grill.
  • Grill until browned.
  • Remove from heat.
  • Mix lime juice and cilantro together.
  • Sprinkle with lime juice.
  • Season with salt to taste.

Nutrition Facts : Calories 162.5, Fat 13.9, SaturatedFat 1.9, Sodium 23.6, Carbohydrate 9.5, Fiber 2.7, Sugar 4.4, Protein 3

1 lb zucchini
2 tablespoons olive oil
1 teaspoon oregano, dried
1/2 teaspoon garlic powder
pepper, to taste
2 tablespoons lime juice
1 teaspoon fresh cilantro, chopped
salt, to taste

GRILLED EGGPLANT, ZUCCHINI AND PEPPERS

Provided by Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 8



Grilled Eggplant, Zucchini and Peppers image

Steps:

  • Heat a grill to medium high.
  • Grill the bell peppers, zucchini, eggplant and onions until tender, about 5 minutes per side (the eggplant will need a minute more).
  • Transfer the grilled vegetables to a platter. Drizzle with the olive oil, sprinkle with the parsley and season with salt and pepper.

2 purple bell peppers, seeded and cut into eighths
2 small zucchini, thinly sliced lengthwise
1 medium eggplant, thinly sliced
1 red onion, cut into wedges
1 orange bell pepper, seeded and cut into eighths
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground black pepper

GRILLED ZUCCHINI AND EGGPLANT CASSEROLE WITH PISTACHIO PESTO

This casserole is a grilled take on ratatouille.

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 11



Grilled Zucchini and Eggplant Casserole with Pistachio Pesto image

Steps:

  • Preheat the oven to 425 degrees F. Preheat a grill for cooking on medium-high heat.
  • Drizzle the eggplants, zucchini and spring onions with 1/4 cup olive oil and season with salt and pepper. Place everything on the grill and cook until just seared, about 2 minutes per side. Place the bell peppers and tomatoes in a large baking dish. Bake until blistered, about 10 minutes. When cool enough to handle, dice all the vegetables and add to a medium (10- to 12-inch) cast-iron casserole dish. Set aside.
  • Add the garlic, pistachios and basil to a food processor. Turn on and drizzle in 2 ounces olive oil. Season with salt and pepper. Add 3 ounces olive oil and the cheese. Taste for seasoning and texture. Top the eggplant with the pesto and grate the Parmesan over the top.
  • Place the casserole in the oven and bake for 20 minutes.

4 lavender or white small eggplants, trimmed and sliced in half lengthwise
Four 6-inch zucchini, trimmed and sliced in half lengthwise
2 spring onions, sliced in half
Extra-virgin olive oil, for cooking
Sea salt and freshly ground black pepper
4 bell peppers, colors of your choosing
4 heirloom tomatoes
4 cloves garlic, peeled and smashed
3 ounces shelled pistachios
1 bunch fresh basil, leaves separated
2 ounces grated Parmesan, plus more for serving

SUMMER VEGETABLE SKEWERS

Of all the possible vegetables to grill on skewers, zucchini and eggplant are some of the best, turning velvety soft and richly flavored as they sear over the flames. In this recipe, they're quickly marinated in oregano, garlic and olive oil while the grill heats, then brightened with plenty of fresh lemon juice just before serving. Salting them for 10 or so minutes before grilling helps season them through and through, but you can skip that step if you're short on time.

Provided by Melissa Clark

Categories     skewers and kebabs, vegetables, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8



Summer Vegetable Skewers image

Steps:

  • Heat the grill to high. With a colander set in the sink, lightly sprinkle the eggplant or zucchini with a little salt. Toss well and set aside for 10 minutes.
  • In a large mixing bowl, combine garlic, oregano and red-pepper flakes. Whisk in oil. Pat vegetables dry with a clean kitchen towel or paper towels, and add to the bowl. Gently toss to coat. Let marinate while the grill heats up.
  • Thread vegetables onto metal or pre-soaked bamboo skewers (see Tip), keeping the eggplant and zucchini on separate skewers, if using both vegetables. Reserve any leftover marinade at the bottom of bowl.
  • When the grill is hot, add the skewers. Cook, rotating them carefully every few minutes, until evenly browned and slightly charred in places, about 7 to 12 minutes. Transfer to a serving platter. Brush with remaining marinade and squeeze a lemon wedge all over. Sprinkle with flaky sea salt and serve.

2 pounds zucchini or eggplant, or a combination, cut into 1-inch cubes
Fine sea salt
2 fat garlic cloves, finely grated, pressed or minced
2 tablespoons minced fresh oregano or marjoram
1/4 teaspoon red-pepper flakes
1/3 cup extra-virgin olive oil, plus more for serving
Lemon wedges, for serving
Flaky sea salt, for serving

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