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Marinated Eggplant and Zucchini

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Marinated Eggplant and Zucchini

Imagine a dish that transforms humble vegetables into a culinary masterpiece that transports you straight to the sun-drenched coastlines of the Mediterranean. Our Marinated Eggplant and Zucchini recipe is not just a side dish—it's a flavor explosion waiting to revolutionize your dining experience. With a perfect balance of smoky grilled goodness and tangy marinade, this recipe will turn even the most vegetable-skeptical person into a true believer.

Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mediterranean
Serves: 4 servings

Ingredients

  1. 1 medium eggplant, sliced
  2. 2 medium zucchinis, sliced
  3. 1/4 cup olive oil
  4. 2 tbsp balsamic vinegar
  5. 2 cloves garlic, minced
  6. 1 tsp dried oregano
  7. Salt and pepper to taste

Instructions

  1. Wash the eggplant and zucchinis thoroughly and slice them into 1/4-inch thick rounds, ensuring uniform thickness for even cooking and marinating.
  2. Prepare the marinade by combining olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and pepper in a large mixing bowl. Whisk the ingredients until well blended.
  3. Arrange the eggplant and zucchini slices in a single layer in the marinade, gently turning them to ensure each slice is completely coated. Let the vegetables marinate at room temperature for 15-20 minutes, allowing them to absorb the flavors.
  4. Preheat a grill pan or outdoor grill to medium-high heat. If using an indoor grill pan, lightly brush it with olive oil to prevent sticking.
  5. Remove the vegetable slices from the marinade, allowing excess liquid to drip off. Reserve the remaining marinade for basting.
  6. Grill the vegetable slices for approximately 3-4 minutes on each side, or until they develop beautiful grill marks and become tender. Baste with reserved marinade while cooking to enhance flavor.
  7. Once grilled, transfer the vegetables to a serving platter. Let them rest for a few minutes to allow flavors to meld and cool slightly.
  8. Optionally, garnish with fresh herbs like chopped parsley or basil, and serve warm as a side dish or appetizer.

Tips

  1. Slice Uniformity is Key: Ensure all vegetable slices are cut to the same thickness (1/4-inch) for even cooking and a professional presentation.
  2. Marinating Magic: Don't rush the marinating process. Let the vegetables sit in the marinade for the full 15-20 minutes to absorb maximum flavor.
  3. Grill Temperature Matters: Medium-high heat is crucial for achieving those beautiful grill marks without burning the vegetables.
  4. Basting Technique: Regularly baste the vegetables while grilling to keep them moist and enhance the flavor profile.
  5. Resting is Important: Allow the grilled vegetables to rest for a few minutes after cooking to let the flavors settle and develop.
  6. Herb Garnish: Fresh herbs like parsley or basil can elevate the dish's visual appeal and add a fresh flavor dimension.

Nutrition Facts

Calories: 120kcal

Carbohydrates: 8g

Protein: 2g

Fat: 10g

Saturated Fat: g

Cholesterol: 0mg

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