Grilled Zucchini and Eggplant with Harissa Yogurt

Some of the links on this website are affiliate links, which means that if you make a purchase through these links, I may earn a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. I only recommend products I genuinely trust and believe will bring value to my readers. Also, some of the content was created with strategic use of AI tools. For more information, please visit the Privacy Policy page. Thank you for supporting my blog and helping me continue to provide valuable content.

Once summer hits full swing, zucchini and eggplant become the darlings of my kitchen—mostly because they practically beg to be grilled. This recipe brings out their best: charred edges, tender centers, and a smoky aroma that makes it hard to wait until plating. But what takes it over the top is the harissa yogurt. Creamy, spicy, and just a touch tangy—it’s the contrast that makes grilled vegetables sing.

Inspired by North African flavors, this dish is perfect as a side, appetizer, or even a meatless main. It’s rustic, bold, and the kind of recipe that makes you feel like you’re vacationing in a Mediterranean garden.

📌 Why You’ll Love This Recipe

• 🔥 Smoky, savory, and lightly spicy
• 🥗 Works as a side or hearty vegetarian main
• 🌱 Naturally gluten-free and easy to make dairy-free
• 🧄 Big flavor with minimal ingredients
• 🕒 Ready in under 30 minutes

📌 Quick Reference Section

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4
• Dietary Info: Gluten-Free, Vegetarian

Key Ingredients at a Glance:
Zucchini, eggplant, Greek yogurt, harissa paste, garlic, lemon

📌 Ingredients List

For the Vegetables:

• 2 medium zucchini, sliced lengthwise
• 1 medium eggplant, sliced into rounds or planks
• 2 tablespoons olive oil
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

For the Harissa Yogurt:

• ¾ cup full-fat Greek yogurt
• 1–2 teaspoons harissa paste (adjust to your heat preference)
• 1 garlic clove, grated or minced
• 1 tablespoon lemon juice
• Pinch of sea salt

Optional Add-ins & Substitutions:

• Add a sprinkle of sumac or smoked paprika on top for extra flair
• Sub coconut yogurt for dairy-free
• Try a swirl of tahini in the yogurt mix for creamier richness

📌 Step-by-Step Cooking Instructions

1. Prep the Vegetables

Slice zucchini and eggplant evenly. Pat eggplant slices dry to remove excess moisture. Brush both veggies with olive oil and season with salt and pepper.

2. Mix the Harissa Yogurt

In a small bowl, stir together the yogurt, harissa, lemon juice, garlic, and a pinch of salt. Taste and adjust heat or lemon as desired. Chill until ready to serve.

3. Grill to Perfection

Preheat a grill or grill pan over medium-high heat. Grill zucchini and eggplant slices for 3–4 minutes per side, or until you get good char marks and the centers are tender.

4. Plate and Garnish

Spread a generous spoonful of harissa yogurt on a serving platter. Layer the grilled vegetables over the top. Garnish with chopped herbs, lemon zest, or a drizzle of olive oil.

📌 Serving & Pairing Ideas

• Serve with warm flatbread or couscous
• Add a poached egg on top for a light lunch
• Pairs beautifully with grilled chicken or lamb skewers

📌 Storage & Make-Ahead Tips

• Fridge: Store grilled veggies and yogurt separately for up to 3 days
• Make-Ahead: Harissa yogurt can be made 2 days in advance
• Reheating: Best served at room temp or lightly reheated in a skillet

📌 Final Thoughts

This dish brings the grill to life and adds that special something to any summer spread. Let me know how you spiced yours up—tag your creations with #SouthernSoilSunshine or drop a comment with your favorite pairing.

Looking for another summer favorite? Try our Herbed Ricotta Crostini or Charred Corn and Tomato Salad!