Greek Marinated Grilled Eggplant and Summer Squash - The Lemon Bowl
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3.5 from 8 votes

Greek Marinated Grilled Vegetables

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.
Course Entree, Side
Cuisine greek
Keyword grilled vegetables
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 175kcal
Author Liz Della Croce


  • 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


  • 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.


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.


Calories: 175kcal | Carbohydrates: 12g | Protein: 2.9g | Fat: 13.8g | Saturated Fat: 1.9g | Polyunsaturated Fat: 11.7g | Sodium: 290mg | Fiber: 4.2g | Sugar: 6.6g