Grilled Zucchini and Eggplant with Lemon-Oregano Drizzle

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Cherry tomatoes and herbs infuse grilled summer vegetables with bright Mediterranean flavors, finished with a tangy lemon-herb dressing. This Greek recipe (vegetarian, mediterranean), ready in about 30 minutes, pairs zucchini, eggplant, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 medium, sliced 1/2-inch thick zucchini
• 1 medium, sliced 1/2-inch thick eggplant
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1, zested and juiced lemon
• 2 cloves, minced garlic
• 1 cup, halved cherry tomatoes
• 1/4 cup, crumbled feta cheese

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Instructions

1. Step 1: Preheat grill to medium-high heat. Brush zucchini and eggplant slices with 2 tbsp olive oil, then season with 1/2 tsp dried oregano.
2. Step 2: Grill vegetables for 3-4 minutes per side until golden grill marks appear and tender, then transfer to a platter.
3. Step 3: Whisk remaining 1 tbsp olive oil, lemon zest, lemon juice, minced garlic, and 1/2 tsp dried oregano in a small bowl until emulsified.
4. Step 4: Drizzle the lemon-herb mixture over grilled vegetables, then scatter cherry tomatoes and crumbled feta cheese on top.
5. Step 5: Let rest for 5 minutes before serving to allow flavors to meld.