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
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
GRILLED EGGPLANT AND ZUCCHINI
If you are in the market for something healthy, fit for all the diets you can imagine, then we recommend this very simple recipe for grilled veggies. It's light, it's tasty and very easy to make!
Provided by Ruxandra Grecu
Categories Fruit & vegetables, gluten-free, nut-free, Sides, vegetarian
Time 15m
Yield 1
Number Of Ingredients 1
Steps:
- Slice the vegetables and put them in a large bowl.
- Add the olive oil, salt, and pepper.
- Rub the veggie slices with the olive oil, salt, and pepper.
- Grill them on each side, until they are cooked properly.
- Pour the balsamic vinegar over them.
- Add the parmesan.
Nutrition Facts : Calories 271 calories, Protein 32 grams, Fat 13 grams, Carbohydrate 11 grams
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
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.
GRILLED EGGPLANT AND ZUCCHINI
Finding myself with an abundant amount of eggplant and zucchini from the garden, I had to get creative and come up with a variety of dishes using these ingredients. These grilled vegetables are delicious warm or cooled! Use them to make a veggie sandwich or serve alongside any pasta dish.
Provided by Jenn T.
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Combine eggplant, zucchini, rosemary, salt, and pepper in a large bowl. Drizzle in olive oil and toss to coat evenly. Let marinate in the refrigerator for 10 minutes.
- Cook vegetables directly on the preheated grill until tender, 2 to 3 minutes per side. Remove from the grill and serve.
Nutrition Facts : Calories 101.9 calories, Carbohydrate 19 g, Fat 3 g, Fiber 10.4 g, Protein 4 g, SaturatedFat 0.4 g, Sodium 308.8 mg, Sugar 8.1 g
GRILLED EGGPLANT, ZUCCHINI AND PEPPERS
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.
ZUCCHINI-HERB, GRILLED EGGPLANT AND TOMATO SALAD
Provided by Molly O'Neill
Categories weekday, salads and dressings
Time 20m
Yield Six servings
Number Of Ingredients 24
Steps:
- Blanch zucchini in boiling salted water for 30 seconds. Drain and refresh under cold running water. Drain and pat dry. Toss in a bowl with lemon juice, olive oil, salt, pepper, mint and parsley.
- Heat a grill or broiler. Brush the cut side of the eggplants with oil and sprinkle with salt and pepper. Grill or broil until tender, about 5 to 10 minutes. Place on a platter.
- Toss together the tomatoes, basil, olive oil, salt and pepper. Arrange the mozzarella on a platter and garnish with basil. Place the salad greens, basil and mint in a large bowl and toss with the lemon juice, olive oil, salt and pepper. Pass the dishes separately, letting guests build their own salads.
EGGPLANT MIXED GRILL
A super yummy way to grill veggies.
Provided by kelcampbell
Categories Side Dish Vegetables Eggplant
Time 2h30m
Yield 6
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic. Place the onion, asparagus, mushrooms, eggplant, red bell pepper, and yellow bell pepper into the bag. Seal, and marinate 2 hours in the refrigerator, turning occasionally
- Preheat the grill for high heat.
- Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender.
Nutrition Facts : Calories 106.8 calories, Carbohydrate 13.3 g, Fat 4.9 g, Fiber 5.4 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 340.4 mg, Sugar 5.1 g
GRILLED ZUCCHINI , EGGPLANT WITH LEMON AND PORTER PASTA SALAD
Grilled veggies with beans in pasta. Beer yes beer is in the marinade. This is a different take on a pasta salad. Beer helps enhance flavors of the veggies! Be sure to keep a bite to the eggplant and zucchini, you don't want them to be mushy in the salad. Lots of texture and flavor! This salad has grain from the beer and pasta, ohhh and the fresh herbs just liven this (you can skip or change herbs to please) the beans makes this a balanced meal giving protein and creaminess, lots of zip from the lemon (lime if you wish) and garlic you all know how I feel about GARLIC!! Be sure to drizzle with Extra virgin olive oil and be as generous with the grated cheese as you like.
Provided by Rita1652
Categories One Dish Meal
Time 40m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- In a zip-seal plastic bag, blend together the lemon zest, garlic, lemon juice. porter and olive oil. Add the zucchini and eggplant strips and let marinate 1 hour.
- Reserve the marinade for salad. Prepare a grill and grill zucchini and eggplant until tender, but still holding its shape. Cut into 2-in. chunks, and toss with beans, roasted red peppers, and the remaining marinade in a large bowl with pasta.
- Spray a nonstick skillet with cooking oil. Add the chopped herbs and heat until aromatic.Add the heated herbs into the pasta mixture and stir to blend. Season with salt and pepper to taste, and serve drizzled with oil and topped with grated Romano cheese.
Nutrition Facts : Calories 255.8, Fat 2.5, SaturatedFat 0.5, Sodium 12.9, Carbohydrate 49, Fiber 6.3, Sugar 2.6, Protein 10.3
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GRILLED EGGPLANT, TOMATOES, AND ZUCCHINI RECIPE
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Servings 4Calories 256 per servingTotal Time 45 mins
- In a large bowl, dissolve 2 tablespoons salt in 3 quarts cold water. Add eggplant slices and weight with a plate or inverted bowl. Let sit 30 minutes.
- Meanwhile, prepare a charcoal or gas grill for medium-high heat (you can hold your hand at grill level only 3 to 4 seconds).
- Drain and dry eggplant. Lay vegetables on a platter. Brush one side with olive oil and sprinkle with salt.
- Brush grill with vegetable oil. Lay vegetables on grill, oiled side down. Close lid of gas grill and cook until grill marks form, about 5 minutes.
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