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 medium eggplant, sliced
- 2 medium zucchinis, sliced
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Wash the eggplant and zucchinis thoroughly and slice them into 1/4-inch thick rounds, ensuring uniform thickness for even cooking and marinating.
- 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.
- 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.
- 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.
- Remove the vegetable slices from the marinade, allowing excess liquid to drip off. Reserve the remaining marinade for basting.
- 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.
- Once grilled, transfer the vegetables to a serving platter. Let them rest for a few minutes to allow flavors to meld and cool slightly.
- Optionally, garnish with fresh herbs like chopped parsley or basil, and serve warm as a side dish or appetizer.
Tips
- Slice Uniformity is Key: Ensure all vegetable slices are cut to the same thickness (1/4-inch) for even cooking and a professional presentation.
- 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.
- Grill Temperature Matters: Medium-high heat is crucial for achieving those beautiful grill marks without burning the vegetables.
- Basting Technique: Regularly baste the vegetables while grilling to keep them moist and enhance the flavor profile.
- Resting is Important: Allow the grilled vegetables to rest for a few minutes after cooking to let the flavors settle and develop.
- 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
