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
Scale
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.
