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Greek Marinated Grilled Vegetables

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 Bowl

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. 

Heirloom Tomatoes - The Lemon Bowl
Eggplant at the Farmers Market - The Lemon Bowl

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.

Summer Squash at the Farmers Market - The Lemon Bowl

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 Eggplant and Summer Squash - The Lemon Bowl

Greek Marinated Grilled Vegetables

3.87 stars average
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.
PREP: 10 mins
COOK: 10 mins
TOTAL: 20 mins
Servings: 4

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)
  • ¼ cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic (grated)
  • ½ teaspoon salt
  • 1 pinch red chili flakes
  • ¼ cup fresh mint (minced)
  • ¼ 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.

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.

Nutrition

Calories: 175kcalCarbohydrates: 12gProtein: 2.9gFat: 13.8gSaturated Fat: 1.9gPolyunsaturated Fat: 11.7gSodium: 290mgFiber: 4.2gSugar: 6.6g
SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families.

21 Comments

  1. Liz,
    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!

  2. 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!

    1. 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!!!

  3. 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?

    1. 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!

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

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