Greek Grilled Summer Squash and Eggplant Slices

Greek Grilled Summer Squash and Eggplant Slices


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Nothing is better then fresh vegetables from your garden or the market. These slices of summer squash and eggplant are marinated with fresh herbs to create a truly perfect summer appetizer from the grill.

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Time needed

10 min preparation + 10 min cooking

Serving Size / Yield

4 servings


  • 1 medium eggplant, sliced round
  • 1 large zucchini, sliced on the diagonal
  • 1 large pattypan squash, sliced round
  • 1/4 C. oil
  • 2 Tbs. lemon juice
  • 2 Tbs. red wine vinegar
  • 2 garlic cloves, grated
  • 1/2 tsp. salt
  • pinch red chili flakes
  • 1/4 C. fresh mint, minced
  • 1/4 C. fresh oregano, minced

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Heat the grill to medium-high heat. Put the sliced squash, zucchini, and eggplant in a bowl and set it aside. In another bowl, mix the oil, lemon juice, vinegar, garlic, salt, chili flakes, mint, and oregano. Pour the mix over the vegetables and toss to coat. Grill the vegetables for about 8 to 10 minutes, or until the vegetables are soft and slightly charred. Flip them once halfway through cooking.

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