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  • Writer's pictureThe Ideal Team

Grilled Zucchini & Eggplant

Summer is the perfect time for getting the best out of our fresh seasonal vegetables and spending time outside creating delicious meals on the BBQ grill!

In Ontario, July is known for a variety of vegetable choices, such as zucchini, eggplant, sweet peppers, and asparagus! Packed with nutrients and vitamins, these vegetables are full of flavour and perfect for grilling. Both zucchini and eggplant are rich in vitamins and minerals. However, they differ slightly in their nutritional content. Zucchini is an excellent source of vitamin C; while eggplant is rich in vitamin K. Both vegetables are also good sources of potassium, calcium, and iron.

Try this delicious recipe as a side dish to your favourite protein or on its own for an awesome veggie meal.

Mediterranean Grilled Zucchini & Eggplant

Served straight off the grill or at room temperature, this dish can be made ahead of time or just before serving. You can even try different summer squashes, such as Sunburst, for interesting shapes. For added colour, surround with wedges or slices of Ontario Tomatoes.


  • 1/3 cup (75 mL) lemon juice (1 to 2 lemons)

  • Finely grated rind from 1 lemon

  • 3 tbsp (50 mL) olive oil

  • 2 garlic cloves, minced

  • 2 tsp (10 mL) dried oregano

  • 1/2 tsp (2 mL) salt

  • Black pepper to taste

  • 1 small Ontario Eggplant, sliced lengthwise into 1/4-inch (5 mm) thick strips

  • 2 small Ontario Zucchini, sliced lengthwise into 1/2-inch (1 cm) thick strips

  • 1/4 cup (50 mL) crumbled feta cheese


  1. Preheat the barbecue to medium and grease the grill by brushing on some olive oil.

  2. In a small bowl, stir together lemon juice and rind, oil, garlic, oregano, salt and pepper; set 2 tbsp (25 mL) aside.

  3. Place eggplant and zucchini on the grill, brushing lightly with the remaining lemon juice mixture.

  4. Barbecue, turning frequently, for 5 to 10 minutes or until vegetables are tender.

  5. Arrange vegetables in rows on a serving platter. Drizzle with reserved lemon juice mixture. Sprinkle with feta cheese.

  6. Serve warm or at room temperature.


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