Grilled Zucchini Eggplants And Peppers Salad

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe Jump to Step by Step Video Print Recipe

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.

Grilled zucchini eggplants and peppers on a serving dish basil and pool in the background

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.

Grilled Zucchini Eggplants And Peppers Salad

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.

basil garlic salt and olive oil on a cutting board

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.

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.
Peel the aubergines and cut them in round slices.
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.
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.

Roast the peppers on the grill at a very high temperature
Turn until most of the skin is burned
Peel the peppers once cold
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

Grilled Zucchini Eggplants And Peppers Salad on a plate with Fiorentina steak

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:

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

If you are making this grilled vegetables, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.