Zucchini and eggplant on the grill

Name: Zucchini and eggplant on the grill - Milena I.
Ingredients: 4 zucchinis; 2 eggplants; olive oil; apple cider vinegar; garlic; salt to taste

Appetizers - Zucchini and eggplant on the grill by Milena I. - Recipia

I usually prepare grilled zucchini and eggplant when I'm making other roasted vegetables or when I have extra veggies in the fridge that I don't want to waste. If the grill is already hot, everything goes quickly. I've tested this method many times, both as a snack and as a side dish for other meals. Once they're grilled and cooled, I layer the seasoning, let them sit in the fridge overnight, and the next day they're ready to serve. Their flavor changes compared to when they're warm, and the garlic aroma along with the olive oil works well. Quick Info Total time: about 1 hour (includes cooking and cooling) Preparation time: 10-15 minutes (slicing and preparing the vegetables) Grilling/baking time: 25-35 minutes, depending on the thickness of the slices and the grill Servings: 4-6, as a side dish or appetizer Difficulty: easy Recipe type: side dish, cold snack, summer salad Ingredients 4 medium zucchini (not too large) 2 medium eggplants olive oil (to taste, but a few tablespoons are needed for each layer) apple cider vinegar (a few tablespoons, to taste) garlic (a few cloves, thinly sliced) salt (to taste) Preparation method 1. Wash the zucchini and eggplants. Dry them well with towels. 2. Cut the zucchini and eggplants into slices about 0.5-1 cm thick. I like to slice them lengthwise for grilling, but you can also slice them round. 3. Preheat the grill (or stovetop grill if you don't have an outdoor grill). When it's hot, place the slices of eggplant and zucchini directly on the grill without adding oil first. 4. Grill the vegetables for a few minutes on each side until they soften and get visible grill marks. Zucchini cooks a bit faster than eggplant. 5. Remove the grilled slices to a large tray or platter. Let them cool to room temperature. 6. Once completely cooled, prepare a large bowl. 7. Place a layer of zucchini and eggplant (you can alternate or mix them). Drizzle with a little olive oil, add salt, a bit of apple cider vinegar, and a few thin slices of garlic. 8. Continue layering in the same way: zucchini and eggplant, oil, salt, vinegar, garlic. Each layer should be lightly seasoned. 9. Cover the bowl and refrigerate overnight. The next day, the vegetables will be flavored and can be served cold as a side dish or appetizer. Why I make this recipe often I prepare it because it's practical, doesn't require complicated ingredients, and I can use whatever I have on hand. Grilled zucchini and eggplant keep well in the fridge and pair nicely with many dishes. After a day in the cold, the flavor is better, and the texture becomes more pleasant. Tips and variations Tips Don't slice the vegetables too thinly, or they will dry out on the grill and become fragile. If the grill has wide spaces, it's safer to place the eggplants first. They tend to stick less than zucchini. It's good to let them cool before seasoning so the garlic doesn't cook too much. Add oil and vinegar in moderate amounts; don't pour too much at once; each layer gets a little. Substitutions Apple cider vinegar can be replaced with white wine vinegar if you don't have anything else on hand. If you don't like raw garlic, you can omit it or use very little. Variations You can also add roasted bell peppers or sliced mushrooms for a richer mix. For seasoning, a little freshly ground pepper works well too. Serving ideas They are great cold, taken straight from the fridge, as an appetizer. They can be served alongside grilled meat or as a side dish for fish. They are delicious on slices of toasted bread or as a cold salad on warm days. Frequently asked questions Do the vegetables need to be cooled before seasoning? Yes, if they're warm, the oil and vinegar won't absorb as well, and the garlic will soften too much. Can other types of vinegar be used? Any mild-flavored vinegar can be used, but apple cider vinegar pairs well with this recipe. How long do they last in the fridge? They keep well for 2-3 days in the fridge, covered. Can I cut the vegetables in a different shape? Yes, you can cut them into rounds or strips; just make sure they’re not too thin. Do I need to salt the eggplants beforehand? It's not necessary. If you slice and grill them directly, I haven't had any issues, especially if the eggplants are fresh. Nutritional values (estimates) A medium serving (about 200 g) has around 80-110 kcal, depending on the amount of oil used. Protein: 2-3 g Carbohydrates: 10-12 g Fats: 5-7 g (mostly from oil) Fiber: 3-4 g Values are approximate and depend on the size of the vegetables and how much oil you use. Storage and reheating Once seasoned, the vegetables keep in the fridge for 2-3 days, well covered with a lid or foil. I do not recommend reheating; they are served cold. If you want to bring them to room temperature, leave them on the kitchen counter for 20-30 minutes before serving.

Zucchini and eggplant on the grill

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