Grilled Eggplant and Zucchini Salad
Grilled summer vegetables take on deep, smoky sweetness when cooked over direct heat. In this platter salad, sliced eggplant and zucchini cook until soft and lightly charred, finished simply with fragrant basil leaves and a final drizzle of olive oil. It is uncomplicated, rustic, and lets the natural texture of the vegetables lead.
Why this one works
- Deep char marks bring out the natural sweetness of summer squash and eggplant.
- Requires only a handful of pantry staples alongside fresh basil for clean flavor.
- Works warm straight from the grill or served at room temperature.
- Platter presentation makes it an easy centerpiece side for outdoor dining.
What you’ll need
- 2 medium (400g) eggplants, sliced Cut into uniform rounds or lengthwise planks so they cook evenly without falling apart.
- 2 medium (300g) zucchini, sliced Slice at a similar thickness to the eggplant to ensure matching tenderness on the grill.
- 3 tablespoons (45ml) extra virgin olive oil Used both to coat the vegetables before grilling and reserved for a final finishing drizzle.
- 1 teaspoon (5g) sea salt Coarse grains adhere well to oiled vegetable slices before cooking.
- 1/2 teaspoon (2g) black pepper Freshly ground black pepper adds gentle warmth against the smoky char.
- 1/4 cup (15g) fresh basil leaves Scatter whole or torn right before serving to maintain aromatic freshness.
TRY THIS NEXT: If these flavors sound good to you, Grilled Chicken Caesar Salad is a natural one to save for next time.
What to have nearby
- Outdoor grill or stovetop grill pan
- Pastry brush or basting brush
- Long-handled grill tongs
- Large serving platter
Step-by-step instructions
Cooking sliced eggplant and zucchini over medium-high heat requires attentive grilling to get distinct grill marks without scorching. Brush each piece thoroughly with oil so the surface does not stick to the grates, and let the heat soften the centers before flipping.
- 1Step 1
Preheat grill to medium-high heat.
- 2Step 2
Brush eggplant and zucchini slices generously with olive oil and season with salt and pepper.
- 3Step 3
Grill vegetables for 5 minutes per side until charred and tender.
- 4Step 4
Arrange grilled vegetables on a platter.
- 5Step 5
Garnish with fresh basil leaves and drizzle with remaining oil before serving.
ALSO GOOD: If these flavors sound good to you, Grilled Peach Burrata Salad is a natural one to save for next time.
A few things worth knowing
- Slice the vegetables evenly so they contact the grates uniformly and cook at the same pace.
- Make sure grill grates are clean and well-heated before placing the vegetables down.
- Let the slices sit undisturbed for the full 5 minutes on the first side to build distinct char lines.
- Save a portion of the olive oil for the finishing drizzle over the warm vegetables on the platter.
Ways to make it your own
- Tear the basil leaves across the platter rather than keeping them whole for broader aromatic distribution.
- Arrange the slices in alternating rows of green zucchini and dark purple eggplant for visual contrast.
Serving suggestions
This salad pairs naturally with grilled fish, roasted chicken, or thick slices of rustic sourdough bread. It also fits nicely onto a broader warm-weather spread alongside fresh cheeses or seasoned grain dishes.
Storage & reheating
Transfer leftover grilled vegetables to an airtight container and refrigerate promptly. Because eggplant and zucchini release moisture as they cool, they soften further in the refrigerator and are best enjoyed within a short window, either cold or brought back to room temperature.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can this be made on an indoor stovetop grill pan?+
Yes, a heavy cast-iron grill pan preheated over medium-high heat yields similar charred grill marks and tender texture.
How thick should the vegetable slices be cut?+
Slicing them roughly 1/3 to 1/2-inch thick ensures they soften through while holding their structural shape on the grates.
A platter of charred eggplant and tender zucchini finished with fresh herbs is one of the simplest ways to highlight seasonal produce at the table.
Grilled Eggplant and Zucchini Salad
Tender grilled eggplant and zucchini slices seasoned with olive oil, sea salt, pepper, and fresh basil leaves for a rustic vegetable salad platter.
Ingredients
- 2 medium (400g) eggplants, sliced
- 2 medium (300g) zucchini, sliced
- 3 tablespoons (45ml) extra virgin olive oil
- 1 teaspoon (5g) sea salt
- 1/2 teaspoon (2g) black pepper
- 1/4 cup (15g) fresh basil leaves
Instructions
- Preheat grill to medium-high heat.
- Brush eggplant and zucchini slices generously with olive oil and season with salt and pepper.
- Grill vegetables for 5 minutes per side until charred and tender.
- Arrange grilled vegetables on a platter.
- Garnish with fresh basil leaves and drizzle with remaining oil before serving.
Nutrition
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