Mediterranean Zucchini and Eggplant

Because this dish is equally good at room temperature, the eggplant and zucchini can be grilled ahead of time then drizzled with reserved dressing and feta just before serving.

Try the different summer squashes, such as Sunburst, for interesting shapes. For added colour, surround with wedges or slices of Ontario Tomato.

Preparation Time: 10 minutes

Cooking Time: 8 minutes



Lemon juice (1 to 2 lemons)

1/3 cup (75 mL)

Finely grated rind from 1 lemon


Olive oil

3 Tbsp (50 mL)

Garlic cloves, minced


Dried oregano

2 tsp (10 mL)


1/2 tsp (2 mL) 

Black pepper to taste


Small Ontario eggplant, sliced lengthwise into 1/4-inch (5 mm) thick strips


Small Ontario zucchini, sliced lengthwise into 1/2-inch (1 cm) thick strips


Crumbled feta cheese

1/4 cup (50 mL)


  1. Preheat barbecue to medium and grease grill.
  2. In small bowl, stir together lemon juice and rind, oil, garlic, oregano, salt and pepper; set 2 Tbsp (25 mL) aside.
  3. Place eggplant and zucchini on grill, brushing lightly with remaining lemon juice mixture. Barbecue, turning frequently, for 5 to 10 minutes or until vegetables are tender.
  4. Arrange vegetables in rows on serving platter. Drizzle with reserved lemon juice mixture. Sprinkle with feta cheese. Serve warm or at room temperature.

© – Source: Foodland Ontario, 2010.

Nutrition Information per serving: 

Calories: 176 kcal

Protein: 4 g

Fat: 14 g

Carbohydrate: 13 g

Fibre: 5 g

Sodium: 337 mg

Calcium: 82 mg

Iron: 1 mg

Last Update – August 1, 2017

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