Grilled Spicy Eggplant and Zucchini with Herb Oil
Smoky grilled eggplant and zucchini slices brushed with a fragrant herb oil, a perfect keto-friendly side. This mediterranean-inspired keto (vegetarian, low carb) ready in about 20 minutes pairs olive oil, fresh thyme leaves, red chili flakes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 2, sliced lengthwise into 1/4-inch thick strips medium zucchini
- 1, sliced into 1/4-inch thick rounds medium eggplant
- 4 tbsp olive oil
- 1 tsp fresh thyme leaves
- 1/4 tsp red chili flakes
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 clove garlic clove, minced
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat grill to medium-high heat, around 400°F. In a small bowl, combine 4 tbsp olive oil with 1 tsp fresh thyme leaves, 1/4 tsp red chili flakes, 1 minced garlic clove, 1 tsp sea salt, and 1/2 tsp black pepper.
- Step 2: Brush both sides of 2 sliced medium zucchini and 1 sliced medium eggplant rounds with the herb oil mixture.
- Step 3: Place the vegetables on the grill and cook for 3-4 minutes per side, turning once until grill marks appear and the vegetables are tender but not mushy.
- Step 4: Remove from grill, brush again with remaining herb oil, and serve warm alongside your favorite keto main.
Frequently asked questions
How long does Grilled Spicy Eggplant and Zucchini with Herb Oil take to make?
Total time is about 20 minutes (10 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 Spicy Eggplant and Zucchini with Herb Oil?
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 olive oil from drying out.
Can I substitute ingredients in Grilled Spicy Eggplant and Zucchini with Herb Oil?
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 Spicy Eggplant and Zucchini with Herb Oil 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 Spicy Eggplant and Zucchini with Herb Oil vegetarian?
Yes — this recipe is tagged vegetarian, low carb, keto side based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
