Nutrition: 63 Calories | 4.6g Net Carbs | 1.3g Protein | 3.7g Total Fat
An effortless recipe for roasting eggplant and zucchini on the grill with onions, olive oil and Italian herbs that’s quick and delicious.
Spring is getting close, and hopefully your world is starting to thaw. As the weather starts warming up, you’ll probably start thinking about cooking outside so you can get out and enjoy it. I thought I’d share with you an easy side dish you can make on your grill. It’ll be great from spring all the way through fall. Usually, when I think of grilling, I think of meat, but why not cook everything out there. This recipe for roasting eggplant and zucchini on the grill has only five ingredients and hardly any prep. It’s simple and tasty, which is my favorite kind of recipe.
Cut up Eggplant and Zucchini
For this recipe we’re using Japanese eggplant. These are the long skinny ones with a similar shape to zucchini. Japanese eggplants are great for roasting because each bite will have some skin, giving it more texture. Prepare your eggplant and zucchini the same way. First, cut off the ends, and throw them away. Then, cut the vegetable in half lengthwise. Next, slice each half into half-inch pieces. It’s important to make the pieces about the same size so they cook evenly. If one vegetable is bigger than the others (like my zucchini), then cut it one more time lengthwise before slicing.
Add in an Onion
After cutting up the eggplant and zucchini, put them in a large foil pan. Then, remove the skin from an onion, and cut it into petals. Add the onions to the pan with the other vegetables. The onion helps flavor the eggplant and zucchini, and sweet onion tastes so good when it’s roasted.
Why a foil pan? Well, last summer I had an epiphany while I was cutting up some vegetables to grill. I love making vegetable foil packets for the grill. These vegetables come out very tender because they are steamed inside the packet. However, I wanted a more roasted flavor, and I realized these foil pans would be perfect for the job. The pans don’t hold the moisture in, and we can toss them when the meal is over. No need to worry about ruining one of my good pans. So, it became my new favorite way to cook vegetables on the grill, and we did it all summer long.
Coat in Olive Oil and Herbs
Once all the vegetables are cut up, drizzle them with olive oil, and season them with a blend of Italian herbs and salt and pepper to taste. Then, toss all the vegetables around in the foil pan until they are all evenly coated with seasoning.
I used the Sicilian herb blend that came in this bread dipping seasoning. These seasonings are a lot of fun. I found mine at a specialty food store, and you can get them online too. Of course, I’m all about using what you have, so a traditional Italian herb blend works great too. If your seasoning doesn’t have salt in it, I would suggest adding salt and pepper to taste.
Roast on the Grill
The last step is to roast your vegetables on the grill. Heat your grill up as you normally would, then turn the heat to medium. Put the foil pan full of vegetables directly over the flame, and close the lid on the grill. Let the vegetables cook for fifteen minutes over the flame. Stir the vegetables every few minutes, so they evenly get browned and roasted. After fifteen minutes, move the foil pan to an upper rack in the grill so it’s no longer right over them flames. Let the eggplant and zucchini finish cooking over indirect heat for another ten minutes or so. This is the perfect time to cook the rest of your meal over the flames. Then, everything will be ready at the same time. When the eggplant and zucchini have reached your desired tenderness, remove the pan from the grill. Serve and enjoy.
This recipe could also be easily adapted to the oven if you don’t want to use a grill. Follow all the preparation instructions. Then, roast the vegetables in the oven for 25-30 minutes at 425°.
Other recipes to check out: Easy Grilled Asparagus, Baba Ganoush with Roasted Garlic (Eggplant Dip), and Almond Flour Zucchini Muffins with Bacon and Cheddar.
Simple Recipe for Roasting Eggplant and Zucchini on the Grill
An effortless recipe for roasting eggplant and zucchini on the grill with onions, olive oil and Italian herbs that’s quick and delicious.
Total Time: 30 min
Prep Time: 5 min
Cook Time: 25 min
Ingredients
- 3 Japanese Eggplant (about 1 pound)
- 2 Medium Zucchini (about 1.5 pounds)
- 1 Medium Onion
- 2 Tbsp Olive Oil
- 2 Tbsp Sicilian Blend Seasoning (like this Bread Dipping Seasoning) or Italian Seasoning
- Salt and Pepper to taste
Directions
- Cut the ends off the eggplant and discard. Cut the eggplant into cubes. Repeat the process for the zucchini. Try to make all the cubes about the same size. Cut the onion into petals.
- Place all the cut vegetables in a large foil pan. Drizzle the olive oil over the vegetables and sprinkle with the seasoning. Toss the vegetables until they are all coated with the oil and seasoning.
- Heat up your grill, and then turn the heat down to medium. Place the foil pan on the grill over the flames. Cook the vegetables over the flames for 15 minutes stirring occasionally. Then, move the foil pan to the upper rack. Let the vegetables cook over indirect heat for an additional 10 minutes until they are tender.
- When the eggplant and zucchini have reached your desired doneness, remove them from the heat and serve.
Nutrition:
Yield: 8 servings
Amount Per Serving: Calories: 63, Total Fat: 3.7g, Saturated Fat: 0.5g, Cholesterol: 0mg, Sodium: 417.9mg, Carbohydrates: 7.8g, Fiber 3.2g, Sugars: 3.8g, Protein 1.3g
Save and Share this Recipe!! Click Here to Pin!!
