Greek Marinated Grilled Eggplant and Summer Squash

Greek Marinated Grilled Eggplant and Summer Squash is an easy and versatile recipe perfect for any veggies in season including asparagus, zucchini, red peppers, onions and more.
Greek Marinated Grilled Eggplant and Summer Squash - The Lemon BowlOne of the hottest foods trends right now is locally sourced food. Chances are if you don’t have a garden growing in your own backyard you either frequent a farmers market, belong to a CSA (Community Supported Agriculture) or have visited a nearby farm stand recently.

If you follow me on Instagram, you know that I love sharing photos from the farmers market, apple orchards, blueberry farms and more. My friends at Cascadian Farm want to encourage you to do the same which is why they recently developed this interactive Farmers Markets Across the Map Facebook app.

Heirloom Tomatoes - The Lemon BowlTo celebrate the season, Cascadian Farms is hosting a Farmers Markets Across the Map Sweepstakes. Submit an image any time between now and September 6th and you will be entered to win great prizes.The Grand Prize winner will receive sponsorship of their 2014 CSA membership (up to $500)!!  Not only is it fun to browse through the photos but you just may discover a new farm stand in your area. Be sure to check out the Official Rules.

Eggplant at the Farmers Market - The Lemon BowlWhile most of us love visiting farmers markets, I know that people often avoid certain fruits or vegetables because they simply don’t know how to use them. I recently polled my friends on Facebook to learn that pattypan squash, fennel, radishes, beets, eggplant, rutabaga, parsnips, artichokes and leeks are top on that list.

Greek Marinated Grilled Eggplant and Summer Squash is an easy and versatile recipe perfect for any veggies in season including asparagus, zucchini, red peppers, onions and more. In fact, when I don’t feel like taking the time to make Lebanese Stuffed Kusa Squash I love to simply slice and grill it.

Summer Squash at the Farmers Market - The Lemon BowlFor more delicious ideas, here are additional recipes from a few of my friends to give you the courage to pick up that crazy looking kohlrabi or whatever else it is you see at the market this week!

Roasted Artichokes with Chorizo Dressing and an Artichoke Recipe Round-Up from Foodie Crush
Whole Wheat Spaghetti with Roasted Peppers and Eggplant from Aggie’s Kitchen
Roasted Rutabagas with Panko Gremolata & Pomegranate from Brooklyn Supper
Breakfast Casserole Recipe with Spinach, Leeks, Cottage Cheese and Goat Cheese from Kalyn’s Kitchen
Baked Pattypan Squash Parmesan with Garlic Breadcrumbs from Love and Olive Oil

Your farm stand is waiting.

5.0 from 1 reviews
Greek Marinated Grilled Eggplant and Summer Squash
 
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Nutrition Information
  • Serves: 4
  • Serving size: 1 cup
  • Calories: 175
  • Fat: 13.8 g
  • Saturated fat: 1.9 g
  • Unsaturated fat: 11.7 g
  • Trans fat: 0
  • Carbohydrates: 12 g
  • Sugar: 6.6 g
  • Sodium: 290 mg
  • Fiber: 4.2 g
  • Protein: 2.9 g
  • Cholesterol: 0 mg
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
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 as well.
Ingredients
  • 1 medium eggplant - sliced in ½ inch rounds
  • 1 large zucchini - sliced on the diagonal
  • 1 large pattypan squash - sliced in ½ inch rounds
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 2 garlic cloves - grated
  • ½ teaspoon salt
  • pinch red chili flakes
  • ¼ cup fresh mint - minced
  • ¼ cup fresh oregano - minced
Instructions
  1. Pre-heat grill on medium-high heat.
  2. Place eggplant, zucchini and pattypan squash in a large bowl and set aside.
  3. 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.
  4. 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.

Disclaimer: Cascadian Farm compensated me for my time to create this seasonal recipe inspired by a local farmers market. As always, all thoughts are 100% my own. 

Comments

    • Liz DellaCroce says

      haha Funny you mention that……. :) Meat has not been a big friend of mine this pregnancy so I practically did eat the whole plate!!

  1. Liz DV says

    Thanks for tackling the eggplant- I’ve always read that you need to salt it and let it drain for a while before using it. That’s not necessary when you grill it?

    • Liz DellaCroce says

      Liz to be honest, I’ve never salted my eggplant. The fact is – that technique was created to get rid of the bitterness in eggplant. If you’re buying locally grown eggplant picked down the street, the eggplant won’t be bitter. That being said, I’ve never done it even when I don’t buy it at the farmers market and I’ve never noticed any bitterness in my eggplant. Hope that helps!

  2. says

    Liz,
    What glorious farmer’s market photos you’ve got here! Our little city just started a farmer’s market this summer, and it’s a nice hang out on a Saturday morning. My counters and crispers are overflowing from my very prolific CSA farm share, but it’s still cool to check out what’s yummy.
    The grilled veggies with mint and oregano sound great–what a tasty flavor combination!
    I’ve put patty pan in a sweet dessert crumble and Indian-spiced slow cooker beef, but kohlrabi? That’s for sushi!

    • Liz DellaCroce says

      Thank you so much – I’m so lucky to live near so many great farmers markets!! I love that you belong to a CSA – I’ve always wanted to do that. :) Your Indian Spiced Slow Cooker Beef?!? YUM!!!

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