Smoky Zucchini & Eggplant Steaks with Herby Marinade

Thick-cut zucchini and eggplant brushed with a garlicky herb marinade and grilled to smoky, tender perfection. Vegan, gluten-free, and a garden-fresh cookout star.

Print Recipe

Prep Time 10

Cook Time 12

Course Side Dish

Cuisine Mediterranean

Servings 4 servings

Ingredients

1 medium eggplant sliced into 1/2-inch 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
1/4 teaspoon crushed red pepper flakes optional

Instructions

(Optional but recommended) Place the eggplant slices on a plate and sprinkle with salt. Let sit 15 to 20 minutes to draw out any bitterness, then pat dry.
In a small bowl, whisk together the olive oil, lemon juice, garlic, herbs, salt, pepper, and red pepper flakes. Brush over both sides of the eggplant and zucchini slices and let sit 5 to 10 minutes while the grill preheats.
Preheat the grill to medium-high and lightly oil the grates. Grill the eggplant and zucchini for 4 to 6 minutes per side, until tender and charred with grill marks.
Transfer to a platter and finish with fresh herbs, flaky salt, or cheese if using. Serve hot or at room temperature.

Notes

Use yellow squash or pattypan for variation, and add balsamic vinegar for a tangier marinade. Top with feta, Parmesan, or chopped mint. Store leftovers up to 3 days refrigerated; reheat gently in a skillet or enjoy cold in wraps and salads. Slice and marinate a few hours ahead if you like.