Grilled Eggplant & Zucchini Salad

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

"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.

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.

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 ¾-inch slices. Cut the zucchini in half crosswise. Cut each half into ½-inch slices.

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.

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:

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

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Grilled Eggplant & Zucchini Salad

Serve this salad of grilled eggplant and zucchini, feta, chickpeas and mint as a vegetarian entree, or use it as a side dish at your next barbecue.

5 from 5 votes

Print Pin Rate

Course: Entrees, Salads, Side Dishes

Cuisine: Mediterranean

Keyword: Grilling Recipes, Vegetarian

Prep Time: 15 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 20 minutes minutes

Servings: 6 Cups

Calories: 172.5kcal

Author: Dara Michalski | Cookin' Canuck

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Ingredients

• 1 1 ½ pound eggplant
• 2 large zucchini
• 1 ½ tablespoons olive oil
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 14 ounce can chickpeas, drained & rinsed
• ¼ cup crumbled feta cheese
• 5 large mint leaves thinly sliced
• juice of 1 lemon

Instructions

• Preheat the grill to medium heat.
• Cut the eggplant into ¾-inch slices. Cut the zucchini in half crosswise. Cut each half into ½-inch slices.
• 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.
• 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.

Notes

Weight Watchers Points: 2 (Freestyle SmartPoints),  4 (Points+)

Nutrition

Serving: 1Cup | Calories: 172.5kcal | Carbohydrates: 26.3g | Protein: 6g | Fat: 5.7g | Saturated Fat: 1.5g | Cholesterol: 5.6mg | Sodium: 478.8mg | Potassium: 589.8mg | Fiber: 7.1g | Sugar: 5.7g

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

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