Flavors Worth Savoring
Grilled Zucchini and Eggplant with Feta
Course: Side dish, Main course, AppetizerCuisine: Greek, TurkishServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalDescription of Recipe:
This Grilled Zucchini and Eggplant with Feta recipe combines the simplicity and vibrant flavors of Mediterranean cooking. The vegetables are lightly brushed with olive oil and grilled until tender, then topped with crumbled feta cheese for a touch of creaminess and saltiness. The dish is flavorful, nutritious, and versatile, fitting perfectly into a Mediterranean, Keto, Low-FODMAP, Gluten-Free, or Plant-Based diet (with a cheese substitution).
The Grilled Zucchini and Eggplant with Feta recipe is inspired by Mediterranean cuisine, particularly from Greece and Turkey, where grilled vegetables and cheese are staple ingredients in everyday meals. This dish captures the essence of Mediterranean cooking with its simple, fresh flavors and use of healthy olive oil, herbs, and creamy feta.
Diet Compatibility:
This recipe is suitable for the following diets:
Mediterranean Diet: The use of fresh vegetables, olive oil, and feta cheese makes it an ideal fit for the Mediterranean diet.
Keto Diet: The dish is low in carbohydrates and high in healthy fats, making it a perfect option for those on a keto diet.
Low-FODMAP Diet: The recipe uses Low-FODMAP vegetables (zucchini and eggplant) and garlic-infused olive oil, making it suitable for those following a Low-FODMAP diet.
Gluten-Free Diet: As all ingredients are naturally gluten-free, this dish is perfect for those with gluten sensitivities.
Plant-Based Diet (with modification): By omitting the feta cheese or substituting it with a dairy-free option, this recipe can be adapted to suit a plant-based diet.
Ingredients
1 large zucchini, sliced lengthwise into 1/4-inch thick strips
1 large eggplant, sliced lengthwise into 1/4-inch thick strips
2 tbsp garlic-infused olive oil
1 tbsp olive oil
1 tsp dried oregano
Juice of 1/2 lemon
1/2 cup crumbled feta cheese (use dairy-free feta for plant-based)
Salt and pepper to taste
1 tbsp fresh parsley, chopped (for garnish)
Directions
- Prepare the Vegetables:
Place the zucchini and eggplant slices on a large tray. Brush both sides with the garlic-infused olive oil and olive oil. Season with salt, pepper, and dried oregano. - Preheat the Grill:
Preheat your outdoor grill or indoor grill pan to medium-high heat. - Grill the Vegetables:
Place the zucchini and eggplant slices on the grill and cook for about 3-4 minutes per side, or until grill marks appear and the vegetables are tender. - Serve:
Transfer the grilled vegetables to a serving platter. Drizzle with lemon juice and sprinkle with crumbled feta cheese. Garnish with fresh parsley. - How to Serve:
Mediterranean Style: Serve alongside grilled chicken or lamb, or as part of a mezze platter with hummus, olives, and pita bread.
Keto Option: Pair with a cauliflower rice or a side of avocado salad to keep it low-carb.
Low-FODMAP: Enjoy with a serving of quinoa or Low-FODMAP grilled shrimp skewers.
Gluten-Free Option: Serve with gluten-free crackers or as a topping for a gluten-free pizza base.
Plant-Based: Use a dairy-free feta substitute or omit the cheese altogether and serve with other plant-based dishes.
Recipe Video
Notes
- Remarks and Ideas:
Herb Variations: Try adding fresh mint, basil, or thyme for extra flavor.
Add Protein: Top with chickpeas or toasted pine nuts for added protein and texture.
Great for Meal Prep: The grilled vegetables store well in the refrigerator for up to 3 days and can be reheated or enjoyed cold. - This Grilled Zucchini and Eggplant with Feta recipe is a versatile, healthy, and flavorful dish that works well for those following the Mediterranean, Keto, Low-FODMAP, Gluten-Free, or Plant-Based diets. It’s easy to prepare, full of fresh flavors, and ideal as a side dish, appetizer, or even a main course!
