Grilled Eggplant and Zucchini Salad

Grilled vegetables dressed with olive oil make a wonderfully simple summer salad.

Yield: 4 servings

Time: 15 minutes


  • grill or grill pan
  • large bowl
  • wooden spoon
  • knife


  • 1 medium eggplant, sliced in ½-inch slices
  • 2 medium zucchini, sliced in ½-inch slices
  • ¼ c olive oil
  • 1 small clove garlic, minced
  • salt
  • cherry tomatoes, for garnish


Preheat the grill or grill pan.

Place the unoiled vegetable slices on the hot grill and grill for 1-2 minutes on each side, until soft and marked.

Meanwhile, combine the oil, garlic, and salt in the bowl.

Cut the eggplant and zucchini into bite-sized pieces and toss with the dressing.

Garnish and serve warm or at room temperature.


This is one of those recipes where the quality of the ingredients makes all the difference. Use very fresh vegetables and the best olive oil you can find.


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Grilled eggplant and zucchini salad