May 13
2013

Grilled Eggplant & Zucchini Salad Recipe with Feta, Chickpeas & Mint

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Grilled Eggplant & Zucchini Salad Recipe with Feta, Chickpeas & Mint | cookincanuck.com #vegetarian #recipe

“What are you going to write for your post?” my husband asked last night. “I have no idea,” I responded. But maybe that’s okay, because yesterday was a day when I just soaked in the sights and sounds of my family. It was Mother’s Day, so there was some pampering involved. A perfectly sweetened cup of tea, thoughtfully prepared lunch and dinner, homemade cards and hand-written poems, and moments of peace in the backyard while sipping on Prosecco.

Okay, so there was some bickering between my boys, too. After all, no one has the “Leave It To Beaver” existence. If they tell you they do…well, all I have to say is, “Liar, liar, pants on fire.” But sometimes those moments of tension turn into instances of plain silliness. Kids really do say the darndest things, and they usually pop out when they’re hopping mad at their siblings.

Backyard Mother's Day | cookincanuck.com

I spent a good deal of the day sitting in a chair in the backyard, watching my husband (Steve) and eldest son (M) play soccer while our youngest son (T) curled up in the chair beside me. And that was perfect. Those simple moments are the ones that memories are made of, and ones that I hope that M and T will remember when they’re older. Just being together. Just being a family.

Grilled Eggplant & Zucchini Salad Recipe with Feta, Chickpeas & Mint | cookincanuck.com #vegetarian #recipe

Now, on to the recipe. If you’re looking for a Meatless Monday meal, this one will do the trick. The grilled eggplant and zucchini fill your vegetable quota while the chickpeas offer a dose of protein. Serve this with rice or quinoa for a complete meal. Alternatively, serve this as a side salad to grilled chicken or flank steak. A squeeze of lemon, along with the fresh mint and creamy feta cheese, keep things light and refreshing.

The recipe:

Preheat the grill to medium heat.

Cut the eggplant into 3/4-inch slices. Cut the zucchini in half crosswise. Cut each half into 1/2-inch slices.

Grilled Eggplant & Zucchini Salad Recipe with Feta, Chickpeas & Mint | cookincanuck.com #vegetarian #recipe

Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.

Grill until the vegetables are tender, but not overcooked, 4 to 5 minutes per side for the eggplant and 3 to 4 minutes per side for the zucchini.

Cut the eggplant and zucchini into bite-sized pieces. Place in a serving bowl.

Grilled Eggplant & Zucchini Salad Recipe with Feta, Chickpeas & Mint | cookincanuck.com #vegetarian #recipe

Add the chickpeas, feta cheese and fresh mint to the eggplant and zucchini. Squeeze the lemon over the salad, and stir gently to combine.

Serve warm or at room temperature.

Other eggplant recipes:

Eggplant Recipe | cookincanuck.com #recipe #vegetarian
Cookin’ Canuck’s Grilled Zucchini & Eggplant Parmesan Recipe {Vegetarian}
Cookin’ Canuck’s Roasted Vegetable Pasta Salad Recipe with Eggplant, Zucchini & Feta Cheese
Vikalinka’s Eggplant & Mint Bruschetta
The Market Basket’s Thai Red Curry with Prawns, Eggplant & Pineapple
Manu’s Menu’s Sausage & Smoked Scamorza Stuffed Eggplant

Grilled Eggplant & Zucchini Salad Recipe with Feta, Chickpeas & Mint

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 6 cups

Serving Size: 1 cup

Calories per serving: 173 cal

Fat per serving: Total Fat 5.7g / Saturated Fat 1.5g

Grilled Eggplant & Zucchini Salad Recipe with Feta, Chickpeas & Mint

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

  • 1 (1 1/2 lb.) eggplant
  • 2 large zucchini
  • 1 1/2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 (14 oz.) can chickpeas, drained & rinsed
  • 1/4 cup crumbled feta cheese
  • 5 large mint leaves, thinly sliced
  • Juice of 1 lemon

Instructions

  1. Preheat the grill to medium heat.
  2. Cut the eggplant into 3/4-inch slices. Cut the zucchini in half crosswise. Cut each half into 1/2-inch slices.
  3. Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.
  4. Grill until the vegetables are tender, but not overcooked, 4 to 5 minutes per side for the eggplant and 3 to 4 minutes per side for the zucchini.
  5. Cut the eggplant and zucchini into bite-sized pieces. Place in a serving bowl.
  6. Add the chickpeas, feta cheese and fresh mint to the eggplant and zucchini. Squeeze the lemon over the salad, and stir gently to combine.
  7. Serve warm or at room temperature.

Notes

Calories 172.5 / Total Fat 5.7g / Saturated Fat 1.5g / Cholesterol 5.6mg / Sodium 478.8mg / Total Carbohydrates 26.3g / Fiber 7.1g / Sugar 1.5g / Protein 6.0g / WW (Old Points) 3 / WW (Points+) 4

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{ 37 comments… read them below or add one }

1 Katrina @ Warm Vanilla Sugar May 13, 2013 at 6:01 am

This looks sooo fabulous!!

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2 Tieghan May 13, 2013 at 7:09 am

Sounds like a perfect mothers day and this this so good! Perfect for summer!

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3 Maria May 13, 2013 at 7:37 am

Yum! Josh made me grilled zucchini and sweet potatoes for dinner last night. So happy to be outside grilling again!

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4 Anna @ Crunchy Creamy Sweet May 13, 2013 at 9:08 am

I love grilled eggplant! This salad looks fabulous!

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5 Liz May 13, 2013 at 9:30 am

Nice recipe. Thank you and have a great day!

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6 Laura (Tutti Dolci) May 13, 2013 at 9:46 am

I love grilled veggies, this is salad perfection!

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7 Julia @Vikalinka May 13, 2013 at 9:53 am

Looks delicious and only 4 points! Just came home with more eggplant, I will definitely make this salad in the next couple of days.

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8 addie | culicurious May 13, 2013 at 10:30 am

Oh this is the perfect summertime meal :) I can just taste the smoky grilled flavor on the veggies and that light, refreshing mint contrast. YUM!!

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9 Gerry @ Foodness Gracious May 13, 2013 at 11:10 am

Sounds like you had the perfect day! Great looking veggies :)

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10 Kari May 13, 2013 at 11:29 am

THAT is the view from your backyard?!?!!! WOW! I’ve never been to Utah and live in Mpls so you’ll have to excuse my jealousy :)

BTW, I love your healthy recipes (so original!) and motivation to help me stay active and feed my family healthy food. Thank you.

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11 kirsten@FarmFreshFeasts May 13, 2013 at 12:30 pm

Dara,
Sounds like your Mother’s day was just about perfect.

I’m so glad my mint plant has established itself nicely on the corner outside my kitchen–it’s not gigantic yet, but I can nip out for a bit of mint often enough that I’m not worried about using it all up.
The flavor combination of this salad sounds so refreshing–and I can see it on a pizza, too!

Thanks!

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12 Georgia @ The Comfort of Cooking May 13, 2013 at 1:01 pm

Sounds like you had a lovely mother’s day! Thanks for sharing this delicious looking, wholesome salad!

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13 Sarah | The Cyclist's Wife May 13, 2013 at 1:24 pm

Wow, this looks amazing as does the view from your backyard!!

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14 Daniela May 13, 2013 at 1:37 pm

I love mint and this salad just looks perfect!

I am also new to your blog and very excited to go through all yummy recipes… :)

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15 Lydia (The Perfect Pantry) May 13, 2013 at 2:44 pm

Saving this recipe for the zucchini glut in August!

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16 nessa May 13, 2013 at 3:46 pm

Yum! Glad you had a great Mother’s Day!

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17 sippitysup May 13, 2013 at 3:58 pm

WHat a view.I’m surprised you posted at all. GREG

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18 Carla @ Carlas Confections May 13, 2013 at 4:00 pm

Grilling is the best! And this looks so gorgeous!

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19 Sommer @ ASpicyPerspective May 13, 2013 at 4:44 pm

Lovely salad, Dara!

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20 ashley - baker by nature May 13, 2013 at 6:24 pm

This salad is perfect for the warm days about to roll in!!! Love it, Dara!

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21 Kiran @ KiranTarun.com May 13, 2013 at 9:05 pm

Grilling season is on! This looks like a perfect start & a delicious meal, Dara :)

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22 Jen @ Savory Simple May 14, 2013 at 6:48 am

This is my first year grilling and I immediately read your grill tips when starting. I will be breaking out this recipe next! Feta and mint is always such a great combination.

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23 Kevin @ Closet Cooking May 14, 2013 at 7:23 am

What a great way to enjoy some grilled veggies! I really like the mint and feta combo!

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24 Kalyn May 14, 2013 at 7:46 am

Really love the sound of this. So glad you guys had a nice day.

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25 Mr. & Mrs. P May 14, 2013 at 11:25 am

we have made something very similar but without the mint.. Thanks for the tip.. Need to try it next time.

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26 MyKitchenStove May 14, 2013 at 11:31 am

Nice recipe. Bookmarked.

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27 kelley May 14, 2013 at 3:10 pm

Sounds like a perfect Mothers Day! I hope to join you on that back porch of yours soon to share in a glass of bubbly! And maybe we could share this salad for dinner- it looks divine. Perfect and light for summer!

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28 Nutmeg Nanny May 16, 2013 at 1:11 pm

Oh, I can’t wait to get my hands on a grill! This recipe looks fabulous!

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29 Mira @ Mermaid Cafe May 17, 2013 at 12:58 pm

I just bought a bunch of eggplant, and this will be a great way to use it up! I love the combination of feta and mint as a twist to roasted eggplant (which I absolutely adore).

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30 Bini July 5, 2013 at 9:10 am

I am so jealous of your view! Wow, I would never, ever leave my backyard. My husband would have to move the kitchen outside LOL! In any case, I am going to try this wonderful dish, eggplant (which so far I have not been able to acquire a taste for) and all. Thanks

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31 swatch skin beat digital October 2, 2013 at 5:39 pm

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32 Traci April 1, 2014 at 10:38 am

Made this twice this week – so simple and so amazing!

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33 Dara (Cookin' Canuck) April 1, 2014 at 2:39 pm

I’m so glad to hear that, Traci! And that reminds me that I need to make this again…very soon.

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34 Alli C June 19, 2014 at 8:05 pm

I made this for dinner tonight (with some roast chicken) and added some sliced cherry tomatoes…delicious! What a great recipe. I stumbled on your blog (from the Huffington Post list of recipes) and I’m so glad I did!

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35 Dara June 20, 2014 at 8:19 am

I’m so glad you enjoyed it, Alli! And I hope that you have the chance to try some of the other recipes here.

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36 Kim October 4, 2014 at 8:31 pm

I added all the ingredients….well, except for the chickpeas…and this was delish. So simple and a refreshing change– as we have a lot of eggplant (which I love) and zucchini from our CSA. Oh, and mint from our garden.

thanks!

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37 Dara October 5, 2014 at 11:16 am

I’m so glad that you enjoyed it, Kim! It really is a great way to highlight the flavor of eggplant.

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