Grilled Eggplant and Zucchini

Grilled Eggplant and Zucchini


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These perfectly grilled eggplants and zucchinis are a simple end of the summer recipe that everyone will definitely love. They’re tender, juicy, flavorful, and only take a few minutes to cook up. You’ll love ‘em!

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Chicago, IL

Time needed

5 min preparation + 5 min cooking

Serving Size / Yield

4 servings


  • 3 eggplants, sliced
  • 3 zucchinis, sliced
  • 2 tbsp. pumpkin seeds
  • 2 tsp. extra virgin olive oil
  • 2 tsp. red pepper flakes
  • Salt, to taste
  • Pepper, to taste

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Turn grill onto medium-high heat. Brush olive oil over sliced vegetables and sprinkle with salt, pepper, and red pepper flakes. Place sliced eggplant and zucchini onto grill. Allow about 2 minutes of cook-time on each side of the vegetables.When done, sprinkle with pumpkin seeds.

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