If you’re craving a dish that feels vibrant, fresh, and effortlessly impressive, the Grilled Zucchini and Eggplant with Hummus and Naan Recipe will quickly become a new favorite. This recipe is a delightful combination of smoky grilled vegetables, creamy hummus, and soft, warm naan that turns simple ingredients into a mouthwatering experience. It’s perfect for sharing with friends or enjoying a comforting meal any time you want something light yet deeply satisfying.
Ingredients You’ll Need
Getting the ingredients right is what makes this dish so charming and simple. Each component plays a crucial role in creating layers of flavor, texture, and color that make the meal exciting and wholesome.
- 2 medium eggplants: Their meaty texture and slightly sweet flavor become irresistibly smoky once grilled.
- 2 medium zucchini: Adds a bright green color and tender crunch to the dish.
- 1/4 cup olive oil: Helps the vegetables char beautifully and adds a fruity richness.
- 1 container hummus: Creamy, smooth, and packed with flavor, it provides a cool contrast to the grilled veggies.
- 4 pieces of naan bread: Soft and slightly chewy, ideal for scooping hummus and veggies or wrapping them up.
How to Make Grilled Zucchini and Eggplant with Hummus and Naan Recipe
Step 1: Preheat the Grill
Start by warming your grill to medium-high heat. A nicely heated grill is essential to getting those perfect char marks on your vegetables, which are not just about looks—they bring a subtle smokiness that elevates the dish.
Step 2: Slice the Vegetables into Ribbons
Use a mandoline slicer or a sharp knife to cut the eggplants and zucchini lengthwise into thin ribbons. Aim for slices about 1/8 to 3/16 inch thick to ensure even grilling and a tender texture. Don’t worry if you don’t have a mandoline—a careful hand will do just fine!
Step 3: Oil and Season the Vegetables
Arrange your vegetable ribbons on a large platter or sheet pan and brush them generously but evenly with olive oil. As you coat both sides, sprinkle a light touch of salt and pepper. This simple seasoning brings out the natural flavors while making sure every bite is juicy and flavorful.
Step 4: Grill the Vegetables
Place the zucchini and eggplant ribbons perpendicular to the grill grates so they don’t slip through. Grill each side for 3 to 4 minutes, depending on thickness, until you achieve those signature grill marks and the vegetables reach your desired tenderness. The grilling process adds a smoky depth that’s impossible to resist.
Step 5: Warm the Naan
Turn your grill down to low and lightly brush the naan with a bit of water to keep it moist. Grill each side for about a minute just to warm and toast it slightly. This step makes the naan wonderfully pliable—perfect for wrapping up your grilled veggies and hummus.
Step 6: Assemble and Serve
Arrange grilled zucchini and eggplant ribbons on a serving platter alongside the hummus and naan cut in halves. Encourage everyone to build their own bites by smearing hummus on the naan and topping it with a generous pile of the smoky vegetables. This interactive way of eating brings a warm, convivial feeling to the table and allows everyone to tailor each bite to their liking.
How to Serve Grilled Zucchini and Eggplant with Hummus and Naan Recipe
Garnishes
Brighten things up with fresh herbs like chopped parsley, cilantro, or mint sprinkled on top. A squeeze of lemon juice and a drizzle of good-quality olive oil can also take your dish to the next level by adding brightness and a fresh finish that pairs so beautifully with the grilled flavors.
Side Dishes
This recipe stands wonderfully as a light main, but if you want to round it out, think about sides like a crisp cucumber and tomato salad, a bowl of fragrant couscous, or even some roasted chickpeas for extra crunch and protein. These options complement the grilled veggies and hummus perfectly.
Creative Ways to Present
For a fancier touch, try rolling the grilled zucchini and eggplant ribbons into mini wraps with hummus before serving. Alternatively, layer everything in a Mediterranean-inspired platter with olives, roasted red peppers, and feta cheese for a beautiful and colorful spread that feels like a celebration of flavors.
Make Ahead and Storage
Storing Leftovers
Place any leftover grilled zucchini, eggplant, and naan in airtight containers and refrigerate. The vegetables stay tender and flavorful for up to 3 days, making them perfect for a quick lunch or light dinner the next day.
Freezing
While the naan is best enjoyed fresh, you can freeze the grilled vegetables by laying them flat in a freezer-safe container or bag. They’ll keep well for up to 1 month. When you’re ready to enjoy them, thaw in the fridge overnight.
Reheating
To bring leftovers back to life, reheat the veggies gently in a skillet over medium heat or pop them under a broiler for a few minutes to revive that delicious char. Warm the naan briefly on the stove or in the oven—avoid the microwave to keep the bread’s delightful texture intact.
FAQs
Can I use other types of vegetables in the Grilled Zucchini and Eggplant with Hummus and Naan Recipe?
Absolutely! Bell peppers, mushrooms, or even asparagus can be great additions or substitutes. Just adjust grilling times as veggies vary in how quickly they cook.
What type of hummus works best for this recipe?
Classic chickpea hummus is a perfect match, but feel free to experiment with roasted red pepper or garlic hummus for an extra flavor punch.
Can I make this recipe vegetarian or vegan friendly?
This recipe is naturally vegan and vegetarian as long as the naan you choose does not contain dairy or eggs. Most store-bought naan is vegan, but check labels if unsure.
Is it necessary to grill the naan, or can I serve it as is?
Grilling the naan warms it up and adds a slight crispness, enhancing the eating experience, but if you’re short on time, fresh naan works just fine as well.
How can I make sure the veggies don’t stick to the grill?
Make sure your grill grates are clean and well-oiled before heating. Brushing the veggies with oil helps too. Placing the ribbons perpendicular to the grates also prevents slipping.
Final Thoughts
The Grilled Zucchini and Eggplant with Hummus and Naan Recipe brings together simple ingredients in a way that feels special and deeply satisfying. It’s versatile, fresh, and inviting to share. Give it a try—you might just find this to be your new go-to dish for effortless entertaining or a cozy night in!
Print
Grilled Zucchini and Eggplant with Hummus and Naan Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Grilled Zucchini and Eggplant recipe features thinly sliced vegetables grilled to perfection with a light olive oil brush and char marks. Served with creamy hummus and warm toasted naan bread, it’s a delightful appetizer or side dish ideal for gatherings or a light meal.
Ingredients
Vegetables
- 2 medium eggplants
- 2 medium zucchini
Other Ingredients
- 1/4 cup olive oil
- 1 container hummus (about 8 oz)
- 4 pieces of naan bread
Instructions
- Preheat Grill: Preheat your grill to medium-high heat to prepare for grilling the vegetables and naan.
- Slice Vegetables: Using a mandoline or a sharp knife, carefully slice the eggplants and zucchini lengthwise into thin ribbons between 1/8 inch and 3/16 inch thick. Ensure even slices for consistent cooking.
- Prepare Vegetables: Spread the zucchini and eggplant slices on a large platter or sheet pan. Brush both sides evenly with olive oil and sprinkle lightly with salt and pepper to season.
- Grill Vegetables: Grill the vegetable ribbons in batches by placing them perpendicular to the grill grates over direct heat to prevent slipping through. Grill each side for 3-4 minutes until nicely charred and cooked through.
- Toast Naan: Once the vegetables are done, reduce the grill heat to low. Lightly brush naan bread with water to moisten. Grill naan for about 1 minute per side until warm with slight toasting.
- Serve: Arrange the grilled eggplant and zucchini on a serving platter alongside the hummus and naan bread cut in half. Recommend guests smear hummus on naan pieces before topping with grilled vegetables.
Notes
- Use a mandoline carefully to ensure safe, even slices.
- Brushing naan with water before grilling helps achieve a soft, warm texture with light toasting.
- Grilling vegetable slices perpendicular to the grates prevents them from falling through the grill.
- Adjust grilling time depending on thickness for desired tenderness and char level.
- Can be served as a vegetarian appetizer or light meal.
