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There’s something satisfying about slicing thick rounds of eggplant and zucchini, brushing them with a garlicky herb marinade, and grilling them to smoky perfection.
These veggie “steaks” are the kind of side dish that feels hearty and a little elevated, perfect for when you want your garden harvest to really shine on the plate.
They soak up flavor, get those irresistible grill marks, and play well with just about anything else on your Father’s Day spread.

📌 Why You’ll Love This Recipe

• Uses peak summer vegetables you likely have growing
• Easy marinade, bold flavor, and no need for meat
• Naturally vegan, gluten-free, and dairy-free
• Gorgeous grill marks and a rich, smoky bite
• Delicious as a side or main dish with optional toppings

📌 Quick Reference Section

• Prep Time: 10 minutes
• Cook Time: 10–12 minutes
• Total Time: 20–25 minutes
• Servings: 4
• Dietary Info: Vegan, Gluten-Free

Key Ingredients at a Glance:
🍆 Eggplant
🥒 Zucchini
🧄 Garlic
🌿 Fresh parsley or oregano
🍋 Lemon juice
🫒 Olive oil

Ingredients

• 1 medium eggplant, sliced into 1/2″ thick rounds
• 2 medium zucchini, sliced lengthwise into planks or thick rounds
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley, oregano, or thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: 1/4 teaspoon crushed red pepper flakes

Substitutions & Ingredient Notes:

• Use yellow squash or pattypan squash for variation.
• Add balsamic vinegar for a tangier marinade.
• Optional toppings: feta, Parmesan, or chopped mint.

Step-by-Step Cooking Instructions

1. Salt the Eggplant (Optional but Recommended)

• Place eggplant slices on a plate and sprinkle with salt.
• Let sit for 15–20 minutes to draw out bitterness, then pat dry.

2. Make the Marinade

• In a small bowl, whisk together olive oil, lemon juice, garlic, herbs, salt, pepper, and red pepper flakes.
• Brush over both sides of eggplant and zucchini slices. Let sit 5–10 minutes while grill preheats.

3. Grill the Veggie Steaks

• Preheat grill to medium-high. Lightly oil the grates.
• Grill eggplant and zucchini for 4–6 minutes per side, or until tender and charred with grill marks.

4. Finishing Touches

• Transfer to a platter and sprinkle with fresh herbs, flaky salt, or cheese if using. Serve hot or room temperature.

Serving & Pairing Ideas

• Serve as a side with grilled meats, or as a vegetarian main dish.
• Delicious in grain bowls, on sandwiches, or chopped into salads.
• Try drizzling with tahini sauce, yogurt, or chimichurri.

Storage & Make-Ahead Tips

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat gently in a skillet or enjoy cold in wraps and salads.
• Make-Ahead: Veggies can be sliced and marinated a few hours in advance.

Final Thoughts

These Zucchini & Eggplant “Steaks” with Herby Marinade are smoky, tender, and soaked in garden flavor — perfect for turning humble veggies into a real cookout showstopper. 🍆🌿
Try them this Father’s Day and tag @SouthernSoils so I can see your garden-grown grill creations!

🌸 Keep the garden-inspired grilling going with these recipes:

• Stuffed Grilled Bell Peppers
• Rainbow Veggie Skewers with Balsamic Glaze
• Grilled Flatbread with Garden Pesto & Tomatoes