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 VegetablesOne 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.
While 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.
For 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!
Your farm stand is waiting.
Greek Marinated Grilled Vegetables
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
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 2 cloves garlic grated
- 1/2 teaspoon salt
- 1 pinch red chili flakes
- 1/4 cup fresh mint minced
- 1/4 cup fresh oregano minced
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.
Kirsten
July 25, 2015 at 10:48 amLiz,
Thanks for this recipe! I’ve added it to the Farm Fresh Feasts Visual Recipe Index by Ingredient, a resource for folks like me who love to eat from the farm share.
I appreciate your help in making this index better!
[email protected]
August 18, 2013 at 9:02 amLiz,
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
August 18, 2013 at 9:03 amThank 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!!!
Liz DV
August 15, 2013 at 10:04 pmThanks 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
August 16, 2013 at 11:27 amLiz 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!
Alyssa (Everyday Maven)
August 15, 2013 at 9:24 pmYour IG pics of farmers markets always make me hungry! So awesome to be so close to amazing, fresh food :)
Liz DellaCroce
August 16, 2013 at 11:26 amI am obsessed right now!! I know you understand. ;-)
katie
August 15, 2013 at 2:59 pmThis looks so good! We love eggplant and squash in our home!
Liz DellaCroce
August 15, 2013 at 7:45 pmMe too!! I bet you grow it??
Ashlee @ The Crunchy Moose
August 15, 2013 at 11:51 amThose grilled veggies are beautiful!
Liz DellaCroce
August 15, 2013 at 11:52 amThanks so much Ashlee!! Everything is beautiful when it’s in season isn’t it?
cassie
August 15, 2013 at 10:27 amI could eat that whole plate for dinner with no problem. Love these flavors!
Liz DellaCroce
August 15, 2013 at 11:46 amhaha Funny you mention that……. :) Meat has not been a big friend of mine this pregnancy so I practically did eat the whole plate!!
Kristen
August 15, 2013 at 9:53 amThis is a wonderful summer recipe! I miss the Michigan farmers market…
Liz DellaCroce
August 15, 2013 at 11:47 amI’m going to be sad in December when I’m eating Brussels every day. :(
Tieghan
August 15, 2013 at 9:49 amOh yum! I love, love, love greek favors and this looks so good!! I love summer squash and grilled eggplant!
Liz DellaCroce
August 15, 2013 at 11:47 amI know me too!! I need to use fresh oregano more often!!
[email protected]
August 15, 2013 at 9:48 amI love eggplant, but have never thought to grill it!! So doing this!
Liz DellaCroce
August 15, 2013 at 11:47 amYay that was my goal of this post!!!! I hope it inspires you! :)
Erin | The Law Student's WIfe
August 15, 2013 at 9:12 amLiz, I totally cracked up when I read this because I was just thinking that I hadn’t done anything with kohlrabi yet this season. Time to pick that crazy sucker up and get creative!
Liz DellaCroce
August 15, 2013 at 9:24 amhaha YES you should!!! I became a huge fan recently!! xo