Description
This grilled zucchini and eggplant recipe offers a fresh and flavorful way to enjoy summer vegetables. Thinly sliced zucchini and eggplant are brushed with olive oil, seasoned, and grilled to perfection, delivering a delicious smoky char. Served alongside creamy hummus and warm naan bread, this dish is perfect for a light and healthy meal or appetizer, easy to prepare in just 22 minutes.
Ingredients
Vegetables
- 2 medium eggplants
- 2 medium zucchini
Other Ingredients
- 1/4 cup olive oil
- 1 container hummus (about 8 ounces)
- 4 pieces of naan bread
- Salt and pepper, to taste
- Water, to brush on naan
Instructions
- Preheat Grill: Preheat your grill to medium-high heat to ensure it is hot enough for grilling vegetables evenly and creating nice char marks.
- Slice Vegetables: Using a mandoline or a sharp knife, carefully slice the eggplant and zucchini lengthwise into thin ribbons. Aim for slices between 1/8 inch and 3/16 inch thick to achieve even cooking. If slicing by hand, try to keep slices as even as possible.
- Oil and Season: Lay the vegetable slices on a large platter or sheet pan. Brush both sides evenly with olive oil. Sprinkle lightly with salt and pepper to enhance the natural flavors.
- Grill Vegetables: Place the vegetable ribbons perpendicular to the grill grates over direct heat, to prevent slipping through the grates. Grill each side for 3-4 minutes, adjusting based on thickness, until you see beautiful char marks and the vegetables are tender to your liking.
- Warm Naan Bread: After vegetables are done, reduce grill heat to low. Lightly brush naan bread with water to slightly dampen it, then place the naan on the grill. Grill for 1 minute per side until warmed through and lightly toasted.
- Serve: Arrange grilled zucchini and eggplant on a serving platter alongside hummus and naan bread. Cut naan in half for easier serving. Encourage guests to spread hummus on the naan and top with the grilled vegetables for a delicious bite.
Notes
- To avoid uneven cooking, try to cut vegetable slices uniform in thickness.
- If you don’t have a grill, you can use a grill pan or broiler on your stovetop as alternatives.
- Brushing naan with water before grilling prevents it from drying out and helps achieve a soft yet toasted texture.
- Feel free to sprinkle some fresh herbs like parsley or mint over the vegetables for added freshness.
- Leftover grilled vegetables can be stored in the refrigerator for up to 2 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Mediterranean
