Grilled Regional Eggplant and Zucchini Salad with Lemon Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fresh Mediterranean-inspired salad featuring smoky grilled regional eggplant and zucchini tossed with a bright lemon vinaigrette and fresh herbs. This mediterranean-inspired salads (vegetarian) ready in about 25 minutes pairs divided olive oil, divided salt, divided black pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a grill or grill pan to medium-high heat. Brush 1 tbsp olive oil over 1 medium sliced eggplant (1/2-inch rounds) and 2 medium sliced zucchinis (lengthwise into 1/4-inch strips). Season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Grill the eggplant and zucchini slices for 3-4 minutes per side until tender and charred marks appear. Remove from grill and let cool slightly.
  3. Step 3: In a small bowl, whisk together 3 tbsp lemon juice, 2 tbsp olive oil, 1 tsp honey, 1 minced garlic clove, remaining 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  4. Step 4: Chop the grilled vegetables into bite-sized pieces and transfer to a large bowl. Toss with the lemon vinaigrette, 1/4 cup chopped fresh parsley, and 2 tbsp chopped fresh mint leaves.
  5. Step 5: Sprinkle 1/3 cup crumbled feta cheese over the salad if using and serve at room temperature.

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Frequently asked questions

How long does Grilled Regional Eggplant and Zucchini Salad with Lemon Vinaigrette take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Regional Eggplant and Zucchini Salad with Lemon Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep divided olive oil from drying out.

Can I substitute ingredients in Grilled Regional Eggplant and Zucchini Salad with Lemon Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Regional Eggplant and Zucchini Salad with Lemon Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Grilled Regional Eggplant and Zucchini Salad with Lemon Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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