This past weekend we checked out one of Seattle’s most popular farmers markets. I try to eat what is in season as much as possible, and the giant overflowing tubs of zucchini everywhere I turned were pretty convincing that we needed to eat some this week. I found a great organic vendor that was running a zucchini special – five HUGE squash for just $5. This picture doesn’t really do justice to their size, but believe me – they were massive.
I grabbed a few different varieties and headed home to get cooking. I know there are some eggplant haters out there, so feel free to sub in yellow squash, patty pan squash, or whatever else you feel like grilling. It’s a very flexible dish!
Although I have to say, if you skip the eggplant you’re really missing out. I have a theory that eggplant haters have simply never had it prepared quite right. It is far and away my favorite vegetable, and I can easily eat a large one by myself. Maybe I can convince you to give it another shot?
This recipe couldn’t be more simple. Grill veggies, mince herbs, toss together, eat and enjoy. Allowing the grilled veggies to sit and steam for a few minutes softens them perfectly for eating. And the summer herbs and capers give a little punch that goes a long way.
Grilled Zucchini & Eggplant Herb Salad
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients (4 servings)
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1 large eggplant
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2 large zucchini
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2 tablespoons olive oil
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1/2 cup fresh herbs (I used basil, mint, and tarragon), minced
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2 tablespoons capers, rinsed
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1 tablespoon lemon juice
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salt, to taste
Instructions
First off, you can grill the veggies on an outdoor grill, or inside on a grill pan (like I did) – either way is equally delicious. I’m going to give grill pan directions, since every grill is different (gas vs. charcoal, etc), but feel free to do yours outside if you prefer.
Set your grill pan on the stove and turn the heat to medium high. You want to get the pan nice and hot before you start cooking. Slice eggplant and zucchini into even, round discs.
Lay the eggplant onto the grill pan and allow it to cook for several minutes. Add about a tablespoon of olive oil to a small dish and brush it on the tops of the eggplant rounds. Sprinkle with salt (this helps release moisture).
Using tongs, check to see if the bottom of the eggplant is developing grill lines. Once you have dark grill lines, go ahead and flip to the other side. Brush again with olive oil and give a small sprinkle of salt.
Once both side have good grill marks, transfer to a cutting board and cut the discs into fourths. This should create smaller, bite-sized pieces. Add eggplant to a mixing bowl, cover, and set aside. I use a metal bowl to help keep the food hot once it’s placed inside.
Once the eggplant is cooked, move on to the zucchini, and go through the same process (minus cutting into fourths – discs should be small enough to not need any cutting).
Cook, oil, salt, flip, repeat.
While the zucchini cooks, mince your herbs. I used a blend of tarragon, basil, and mint because that’s what I have in my planters this year (along with oregano and rosemary), but other herbs would be good in this as well (like sage or lemon balm!).
As the veggies are cooked, add them tot he bowl with the eggplant and keep covered. The heat will help steam the veggies and soften them a bit more.
Once everything is ready, add herbs, capers, lemon juice, and 1 tablespoon of olive oil to the bowl. Toss to combine. Finish with a pinch of kosher salt for seasoning.
Serve warm with your favorite sides. We ate ours with balsamic millet and baked sweet potatoes – perfection!
We split this into three giant servings, and I still wish we’d had more when it was gone. What is it about summer vegetables that makes me feel bottomless?
Am I the only one that thinks the word zucchini is really strange? Say it three times. Zucchini, zucccccchini, zucchiiiiiiiini. Okay, I’m done.
Happy grilling!
29 Comments so far
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Dying to go to the farmers’ market and grab all of these ingredients now! Looks great Emily :)
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I could not agree with you more regarding the eggplant. I was never really exposed to it as a kid, and started eating it as an adult. Over the last few years I have grown to love it and am now absolutely obsessed. Grilled, baked, fried, I love it. Part of my weekly diet for sure!
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I’ve yet to find a way to make delicious eggplant at home. I *love* it out at nice restaurants but every time I try to cook with it mine ends up a slimy mess!
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I love zucchini and eggplant and have both growing in my own organic garden right now. I agree that summer veggies (and really any veggie!) make me feel bottomless!
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I’m growing squash in my garden for the first time this year! :) Thanks for the recipe–I never thought to use capers in this way.
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I’m definitely firmly in the eggplant-lovin’ camp, though I am not as in love with zucchini (or summer squash). I’ll eat both of them, but I’ve never looooved them. This looks tasty though.
Question for you, actually. Any tips on making eggplant parm? I always feel like it’s so labor intensive and hit-or-miss as far as whether or not the eggplant gets soft enough…
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Aaaah this looks amazing!!!
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Yes, I’m one of those eggplant haters… I keep trying though! Last time I made it, I peeled off some of the skin and salted the flesh to reduce the bitterness (which I assumed was why I didn’t like it) and it was so, SO oversalted. BUT, I kinda liked it anyway. Looking forward to trying this method!
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I’m always looking for new things to do with zucchini, as I’ve got zucchini out my ears. It looks good!
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I’ve really tried with the eggplant. I just can’t like it. I love fresh summer herbs, though, so I’m sure this is a great salad without it. :-)
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I’m an eggplant and zucchini LOVER! This recipe looks amazing.
I discovered a while ago (via The Wikipedia) that eggplant is actually a fruit. How is that possible?? Further, it’s botanically classified as a berry. WTF? It’ll always be a veggie in my heart.
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*raises hand*
Eggplant hater here too! I had a vegetarian roommate in college who made me an eggplant sandwich and I couldn’t get past the first bite. Then, last year I tried an eggplant parmesan appetizer since it was small and I thought it might be a good portion size to try again. No dice. I think the thick skin is what really does it for me, maybe if I try it ever a third time I’ll have to make sure it’s skinned.
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This looks delicious. Such a summery dish :)
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Yum! I LOVE Eggplant! Your right, when it’s not cooked right it’s not a winner. I’ve got an eggplant dish ready to taste test tomorrow. Definitely pinning this one!
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I disliked eggplant until this year when I had a grilled Japanese eggplant dish with white miso sauce at Zenkichi in Brooklyn. Oh man..you’re right! just has to be prepared right.
This recipe looks great!
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This looks delicious. I have zucchini growing out of my ears. I cannot wait to grill some with eggplant.
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So funny that you posted a zucchini recipe. I purposely went to your blog to look for one now that I’ve got zucchini’s coming out of my ears from my garden. Thank you!
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I’m not a huge fan of eggplant but all these comments about it are so convincing. I have an abundance of zucchini. Maybe I should give eggplant another try and make this recipe. Thanks for sharing.
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Did I miss Cullen’s 9 month update? He is a week older than my little man and I always look forward to these updates. Hope you are well. I know you are busy because it is nonstop at my house. He is into EVERYTHING!
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yumm! I think capers might be my current food obsession. They add so much flavor!
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I just can’t like eggplant. I will try your way. I love zucchini though!
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Looks delicious! I love the idea of using fresh herbs and capers.. I have both on hand but for some reason this hadn’t occured to me.
Funnily enough, I literally just ate a whole eggplant for lunch! (I flame-roasted it on my stve until soft, cut it open, drizzled it with tahini, date honey, zaatar, lemon juice, garlic, and the insides of a tomato)
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How delicious!!! I feel like there’s not enough zucchini out there for all these great looking recipes.
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I cannot get enough fresh vegetables right now-LOVE LOVE LOVE!!! That recipe looks great!
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Okay because you say so I am going to give Eggplant another shot. I have tried it a couple of times and I can’t seem to get on board. But I want to love it so bad! All in all, this plate looks gorgeous. I love summer veggies.
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Looks delicious! You always do a great job of making a reluctant veggie eater like me salivate over your recipes.
I never knew I liked eggplant until I made baked breaded eggplant ‘fries’ for my 15 month old recently. It is so tasty- especially with marinara sauce.
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So have you gotten Casey to like it? Kirt hates it too. I can’t even negotiate with him. I eat it alone…which is honestly fine with me (more for me!)
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Making this tonight :)
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Looks so tasty! Thanks for sharing! Quick question….what brand of grill pan do you use or where did you get it? Thanks!
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