Grilled Zucchini Eggplants And Peppers Salad

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This grilled zucchini, eggplants and peppers salad is a great side dish for Mediterranean style barbecue.  Seasoned with basil, garlic and extra virgin olive oil, it is even better if prepared the day before, so the vegetables have time to absorb the flavour.

Jump to:

• Why grilling zucchini eggplants and pepper
• What to use to grill zucchini and eggplants
• How to cut and grill zucchini and eggplants
• How to grill peppers
• Seasoning grilled vegetables
• How to serve grilled zucchini eggplants and peppers
• Tips for making the best-grilled zucchini eggplants and peppers
• Recipes you might also like
• 📋Grilled zucchini eggplants and peppers

Why grilling zucchini eggplants and pepper

The barbecue season is starting and so is zucchini, eggplants and peppers season. There are so many ways of cooking them and grilling is one of my favourites. A perfect dish for barbecue parties, it can be prepared ahead of time and served at room temperature.

What to use to grill zucchini and eggplants

I prefer to grill vegetables on a gas barbecue as I can better control the temperature. Also, I have a large Weber grill and I can cook a large quantity in a very short time. If you don’t have an outdoor grill you can roast them on a skillet pan, but it will take longer as you can only fit a small number of vegetables.

If you want to cook them on a charcoal barbecue make sure you cut even slices otherwise a thin side will burn while the large will remain raw.

How to cut and grill zucchini and eggplants

While the zucchini can be grilled cut in slices lengthwise and no need to peel them, the eggplants should be sliced and peeled as the skin can become hard.

1. Cut the zucchini in slices lengthwise. If you are using a gas barbecue, the slices should be long enough so they do not fall in between the grill.
2. Peel the aubergines and cut them in round slices.
3. Roast the aubergines and the zucchini in the grill or in an iron pan. You do not need to add oil as long as the grill or the pan is very hot. Once cooked the vegetables will detach from the grill or pan and can be turned easily.
4. Turn them and cook the other side.

How to grill peppers

The peppers instead should be grilled whole at very high temperature so the skin burns away and the flesh remains chunky. If you are using an outdoor grill close the top so the temperature is high. If you don’t have an outdoor grill you can grill them in the oven.

Once they are cold the burned skin will peel easily. But before you clean the peppers make sure they are cold as hot water will be leaking out once opened. Remove the stalk and the seeds and rinse under running water to remove any seeds attached.

1. Roast the peppers on the grill at a very high temperature
2. Turn until most of the skin is burned
3. Peel the peppers once cold
4. Remove the stalk and discharge all seeds

Seasoning grilled vegetables

In Italy, we like to keep the vegetable seasoning very simple in order to enhance their flavours. I season with salt, garlic, basil and good quality of extra virgin olive oil.

Even better if prepared the day before, so the vegetables have time to absorb the seasoning.

How to serve grilled zucchini eggplants and peppers

I like to serve those grilled vegetables as a side dish for barbecued meat. Here we had them with a Florentine steak. As the vegetables remain chunky and they are full of flavours, they can also be served as a main in a salad for a vegan meal. They go very well also with cheese and bread.

If you have leftover you can eat them with pasta and parmesan cheese.

They can also be served separately, each on its own serving dish with the same seasoning.

This recipe is included in the challenge: 7 Vegetarian Side-dishes for a Stress-free Party

Tips for making the best-grilled zucchini eggplants and peppers

• I prefer to grill vegetables on a gas barbecue as I can better control the temperature. Also, I have a large Weber grill and I can cook a large quantity in a very short time.
• If you don’t have an outdoor grill you can roast them on a skillet pan, but it will take longer as you can only fit a small number of vegetables.
• If you want to cook them on a charcoal barbecue make sure you cut even slices otherwise a thin side will burn while the large will remain raw.
• Zucchini can be grilled cut in slices lengthwise and no need to peel them
• Eggplants should be sliced and peeled as the skin can become hard
• You do not need to add oil as long as the grill or the pan is very hot. Once cooked the vegetables will detach from the grill or pan and can be turned easily.
• Peppers instead should be grilled whole at very high temperature so the skin burns away and the flesh remains chunky.
• If you are using an outdoor grill close the top so the temperature is high. If you don’t have an outdoor grill you can grill them in the oven.
• Once they are cold the burned skin will peel easily. But before you clean the peppers make sure they are cold as hot water will be leaking out once opened.
• Keep the vegetable seasoning very simple in order to enhance their flavours. I season with salt, garlic, basil and good quality of extra virgin olive oil.
• Even better if prepared the day before, so the vegetables have time to absorb the seasoning.
• They can be served as a vegan main or a side dish for barbecued meat.
• They can also be served separately

Recipes you might also like

For more vegetarian recipes, check out the category: Vegetables

Also check the recipes below:

• Greek salad
• Black Rice Recipe With Apple, Avocado And Carrots
• Easy Ratatouille Recipe Baked
• Easy Tabbouleh Recipe
• Healthy Eggplant Parmesan
• Easy Chanterelle Recipe With Potato
• Potato Salad Mayonnaise
• Italian Rice Stuffed Tomatoes
• Puntarelle alla Romana
• Nicoise Salad
• Traditional Pasta Alla Norma with Eggplants

This recipe is included in the challenge: 7 Vegetarian Side-dishes for a Stress-free Party

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