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
BALSAMIC GRILLED EGGPLANT
A mixture of olive oil, balsamic vinegar, and garlic makes for a very flavorful grilled eggplant. It's an easy recipe - mix the simple marinade, brush the eggplant, and grill.
Provided by Vered DeLeeuw
Categories Side Dish
Time 20m
Number Of Ingredients 6
Steps:
- Preheat a grill or a grill pan, over medium-high heat. I like to use a dual-contact electric grill when making this recipe.
- Trim the eggplant edges and slice crosswise into 1/2-inch-thick rounds. You should get about 12 rounds out of a large eggplant.
- In a small bowl, whisk together the olive oil, vinegar, salt, pepper and garlic powder. Brush the eggplant rounds with the mixture, on both sides. Set aside any remaining sauce.
- Grill the eggplant slices until golden brown and fork-tender, about 5 minutes on each side. In my dual-contact electric grill, I grill 5 minutes on one side, then 2 minutes on the second side.
- Brush the eggplant slices with the remaining marinade and serve.
Nutrition Facts : Calories 120 kcal, Carbohydrate 11 g, Fat 9 g, SaturatedFat 1 g, Sodium 193 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
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.
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 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
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
PERFECT GRILLED EGGPLANT
Perfectly grilled eggplant is ideal for summer cookouts and parties. Learn the simple trick to keeping your eggplant tender with this easy recipe.
Provided by Molly Watson
Categories Side Dish
Time 50m
Yield 8
Number Of Ingredients 5
Steps:
- Meanwhile, heat a charcoal or gas grill to medium-high heat. You should be able to hold your hand about an inch above the cooking grate for 3 to 4 seconds before pulling it away from the heat.
Nutrition Facts : Calories 178 kcal, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 7 g, Protein 2 g, SaturatedFat 1 g, Sodium 1600 mg, Sugar 9 g, Fat 10 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
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.
More about "grilled eggplant and zucchini food"
GRILLED EGGPLANT, ZUCCHINI AND POBLANO TORTAS - TODAY.COM
From today.com
3.8/5 (14)Category Entrées,Sandwiches
- 1. Brush the zucchini and eggplant slices with olive oil. Season with ½ teaspoon salt, or to taste, and pepper to taste.
- 2. If grilling, prepare a medium fire in an outdoor grill, heat to medium, and brush the grates with olive oil. Or heat a grill pan over medium-high heat and brush with oil. Grill the zucchini and eggplant slices for 15 to 20 minutes, flipping halfway through, until fully cooked, tender, and a bit charred on the outside. Allow to cool slightly.
- 3. Alternatively, if roasting in the oven, preheat the oven to 450 degrees, with the racks in the lower and upper thirds. Brush two baking sheets with olive oil and place the eggplant slices on one and the zucchini on the other; do not crowd the pans (you may have to do this in batches). Roast, switching the pans from top to bottom and front to back half-way through, for 25 to 30 minutes, until the vegetables are completely cooked, tender, and slightly charred or starting to brown. The eggplant may take 3 to 5 minutes longer than the zucchini, as you want it to be soft and thoroughly cooked. Allow the vegetables to cool for a few minutes.
- 4. In a blender, combine the cilantro, remaining ¼ cup olive oil, canola, or safflower oil, vinegar, garlic, brown sugar, and 1 teaspoon salt and puree until smooth. Pour the vinaigrette into a large bowl. Add the eggplant and zucchini and the poblano strips and gently toss together. Let the vegetables sit for at least 5 minutes and up to 30 minutes before assembling the ciabattas.
GRILLED ZUCCHINI AND EGGPLANT WITH BASIL VINAIGRETTE ...
From southernliving.com
Servings 6Total Time 30 minsCategory Side Dishes
- Preheat grill to medium (400°F). Combine the shallot and red wine vinegar in the bowl of a mini food processor. Let stand 5 minutes. Add the honey, basil, and 1/4 cup of the olive oil, and process until mixture is thickened, about 10 seconds. Stir in 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside until ready to serve.
- Brush eggplant and zucchini slices with remaining 1/4 cup olive oil, and sprinkle with remaining 1 teaspoon salt and 1/4 teaspoon pepper. Grill eggplant and zucchini slices, covered with grill lid, until slightly charred and tender, 4 to 5 minutes on each side. Transfer to a platter. Spoon 1/2 cup vinaigrette over vegetables. Serve with remaining vinaigrette and Grilled Shrimp Po’ Boys.
GRILLED EGGPLANT PARMESAN WITH ZUCCHINI {VEGETARIAN}
From cookincanuck.com
4.7/5 (3)Total Time 19 minsCategory EntreesCalories 276 per serving
- Cut the eggplant into ½-inch slices (total 12 slices). Cut the zucchini in half crosswise. Cut each half into ¼/-inch slices (total 8 slices).
- Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.
- Grill until the vegetables are tender, but not overcooked, about 4 minutes per side for the eggplant and 3 minutes per side for the zucchini.
GRILLED ITALIAN EGGPLANT AND ZUCCHINI FOIL PACKET | READY ...
From readyseteat.com
Cuisine ItalianCategory Side DishServings 6Total Time 25 mins
- Preheat gas grill for medium-high heat. Place one 18x18-inch piece of heavy foil on counter; spray with cooking spray.
- Stir together eggplant, zucchini, drained tomatoes, garlic salt and pepper in large bowl. Place vegetable mixture in center of foil. Double fold top and ends of foil, leaving space for steam to gather.
- Place packet on grate; cover grill. Grill 15 minutes or until vegetables are tender. Carefully open packet; sprinkle with basil and cheese.
GRILLED BALSAMIC EGGPLANT, PEPPERS, AND ZUCCHINI | GIANT FOOD
From recipecenter.giantfood.com
Servings 6Calories 114 per servingTotal Time 30 mins
GRILLED EGGPLANT RECIPE - LOVE AND LEMONS
From loveandlemons.com
4.9/5 (10)Servings 4Cuisine AmericanCategory Appetizer, Main Dish or Side Dish
- Make the couscous salad. Cook the couscous in a pot of salted boiling water until al dente, about 7 to 8 minutes. Drain and transfer to a medium bowl. Add the olive oil, garlic, lemon juice, lemon zest, dried apricots, salt, pepper, and red pepper flakes. Stir in the parsley and almonds and season to taste.
- Grill the eggplant. Heat a grill to medium-high heat. Drizzle the eggplant with olive oil and sprinkle with salt and pepper. Grill 2 to 3 minutes per side, until well-charred and tender.
- Assemble the eggplant on a platter and top with the couscous salad. Garnish with fresh mint. Drizzle with olive oil and season to taste. Serves 4 as a side dish, or 2 as a main.
GRILLED EGGPLANT AND ZUCCHINI SALAD WITH ... - FOOD & WINE
From foodandwine.com
Servings 4-6Total Time 30 mins
- Using a mortar and pestle, pound and mash the anchovies and garlic to a paste. Stir in the vinegar, then add the oil in a slow stream, stirring constantly. Add the herbs, then season with salt and pepper. Set aside.
- Light a grill or preheat a grill pan. Brush the eggplant and zucchini slices on both sides with the olive oil and season with salt and pepper. Grill the vegetables over moderate heat, turning once, until lightly charred and tender, 10 to 15 minutes.
GRILLED EGGPLANT, TOMATOES, AND ZUCCHINI RECIPE | MYRECIPES
From myrecipes.com
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.
GRILLED EGGPLANT AND ZUCCHINI PARMESAN - FORMER CHEF
From formerchef.com
Cuisine ItalianCategory Main CourseServings 8Total Time 1 hr 10 mins
- Pre-heat the grill. I used my gas grill outside, but you could also use a grill pan on the stove. I have an All-Clad LTD Grille Pan and I use it all the time, especially when I want to grill something small and quick. But for a batch of vegetables this size, grilling outside was faster, easier, and cooler!
- Cut off the ends of the zucchini and slice lengthwise, about 3/8" thick. Cut off the end of the eggplant and slice lengthwise, about 3/8" thick.
GRILLED EGGPLANT & ZUCCHINI SALAD RECIPE WITH FETA ...
From cookincanuck.com
5/5 (1)Total Time 20 minsCategory Entrees, Salads, Side DishesCalories 173 per serving
- Cut the eggplant into ¾-inch slices. Cut the zucchini in half crosswise. Cut each half into ½-inch slices.
- Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.
- Grill until the vegetables are tender, but not overcooked, 4 to 5 minutes per side for the eggplant and 3 to 4 minutes per side for the zucchini.
GRILLED EGGPLANT, TOMATOES, AND ZUCCHINI RECIPE -SUNSET ...
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5/5 (2)Calories 256 per servingEstimated Reading Time 2 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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Estimated Reading Time 2 mins
- Fill large pot with water, and place over high heat to boil. Preheat grill or grill pan over medium-high heat.
- Trim ends off eggplant. Slice in half then into 3/4″ strips lengthwise. Place in colander in the sink, toss with salt and let sit for about 10 minutes. While eggplant is sitting, trim the ends off of your zucchini and cut each one into thirds, lengthwise. After 10 minutes, rinse eggplant and pat dry with a paper towel.
- Toss eggplant and zucchini strips with 1 T. olive oil. Place on grill or grill pan and cook for 8 minutes, turning once halfway through. You might have to work in two batches. Place grilled eggplant and zucchini onto a cutting board to cool.
GRILLED EGGPLANT WITH GARLIC AND HERBS - GOOD FOOD BADDIE
From goodfoodbaddie.com
Estimated Reading Time 4 mins
- Cut the eggplant into 1/2inch thick slices (either diagonal or crosswise). Make sure to leave on the skin as this helps the eggplant to retain it's shape during cooking and develop a crispy crust.
- Line eggplant in a single layer on a baking sheet. Generously salt each slice on both sides and set aside for at least 15 minutes to draw out the moisture.
- Preheat the grill to medium heat. Wipe each of the slices with a paper towel or cloth to remove the excess salt and moisture.
- In a medium-sized bowl, combine the garlic-herb sauce ingredients. Coat each slice of eggplant in the sauce by placing it in the dish and flipping over so each side is coated thoroughly.
GRILLED EGGPLANT ZUCCHINI AND PEPPERS SALAD - COOKING LSL
From cookinglsl.com
Ratings 8Category SaladServings 6Total Time 30 mins
- Wash zucchini, eggplant and peppers. Slice zucchini lengthwise and eggplant crosswise into 1/3-1/2 inch thick slices. Spray zucchini, eggplant and peppers with cooking spray (or olive oil spray).
- Grill until vegetables are charred and beginning to soften. Turn once. Peppers will cook faster. Zucchini usually need 5 minutes per side and eggplant needs 6-7 minutes per side. (Grilling time may vary depending on the thickness of the vegetables and temperature of the grill.
- Remove from the grill. Peel peppers. When cool enough to handle, chop vegetables into 1/2 in cubes.
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