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5
from 1 vote
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.
Prep Time
15
minutes
mins
Cook Time
5
minutes
mins
Total Time
20
minutes
mins
Course:
Entrees, Salads, Side Dishes
Cuisine:
Mediterranean
Keyword:
Grilling Recipes, Vegetarian
Servings:
6
Cups
Calories:
172.5
kcal
Author:
Dara Michalski | Cookin' Canuck
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:
1
Cup
|
Calories:
172.5
kcal
|
Carbohydrates:
26.3
g
|
Protein:
6
g
|
Fat:
5.7
g
|
Saturated Fat:
1.5
g
|
Cholesterol:
5.6
mg
|
Sodium:
478.8
mg
|
Potassium:
589.8
mg
|
Fiber:
7.1
g
|
Sugar:
5.7
g