Grilled Eggplant and Zucchini with Feta
A refreshing and healthy dish featuring grilled eggplant and zucchini tossed with feta cheese, perfect for summer dinners or potlucks.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 4 servings 1x
- Category: Vegetarian
- Method: Grilling
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
- 2 medium eggplants, sliced
- 2 medium zucchinis, sliced
- 1 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 lemon, juiced
- Fresh mint, chopped
- Salt, to taste
- Pepper, to taste
- Chili flakes, optional
Instructions
- Preheat the grill to medium-high heat.
- Brush the eggplant and zucchini slices with olive oil and season with salt and pepper.
- Grill the vegetables for about 4-5 minutes on each side until tender and slightly charred.
- Remove from the grill and sprinkle with crumbled feta cheese and chopped mint.
- Drizzle with lemon juice and add chili flakes if desired.
- Serve warm and enjoy your fresh summer dish!
Notes
Best served fresh, but leftovers can be used in sandwiches or salads. Add other grilled vegetables for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg
Keywords: grilled vegetables, eggplant recipe, zucchini, feta cheese, summer dishes