Greek Marinated Grilled Vegetables

Greek Marinated Grilled Eggplant and Summer Squash - The Lemon Bowl

3.89 stars average

Greek Marinated Grilled Vegetables

Grilled vegetables are marinated with fresh herbs, lemon juice, garlic and olive oil to create a simple and delicious side dish. Great roasted or broiled.

Course Main Dish, Side Dish

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 175kcal

Author Liz Della Croce

Ingredients

1 in medium eggplant sliced 1/2 inch rounds
1 large zucchini sliced on the diagonal
1 in large pattypan squash sliced 1/2 inch rounds
¼ cup extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
2 cloves garlic grated
½ teaspoon salt
1 pinch red chili flakes
¼ cup fresh mint minced
¼ cup fresh oregano minced

US Measurements - Convert to Metric

Instructions

Pre-heat grill on medium-high heat.
Place eggplant, zucchini and pattypan squash in a large bowl and set aside.
In a small bowl, whisk together olive oil, lemon juice, vinegar, garlic, salt, chili flakes, mint and mint oregano. Pour mixture over the sliced vegetables and toss well to coat.
Grill vegetables until soft and slightly charred, about 8-10 minutes flipping once halfway through.

Notes

Dried herbs work fine if you don't have fresh on hand. Simply use half of the amount listed for fresh since dried herbs are more potent.

Nutrition