0 from 15 votes
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 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 6 Cups
Calories: 1725 kcal
Course:
Side Dish , Main Course , Salad
Cuisine:
Mediterranean
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.
Cup of Yum
Notes
Nutrition Information
Serving
1Cup
Calories
172.5kcal
(9%)
Carbohydrates
26.3g
(9%)
Protein
6g
(12%)
Fat
5.7g
(9%)
Saturated Fat
1.5g
(8%)
Cholesterol
5.6mg
(2%)
Sodium
478.8mg
(20%)
Potassium
589.8mg
(17%)
Fiber
7.1g
(28%)
Sugar
5.7g
(11%)
Nutrition Facts
Serving: 6Cups
Amount Per Serving
Calories 1725
% Daily Value*
| Serving | 1Cup | |
| Calories | 172.5kcal | 9% |
| Carbohydrates | 26.3g | 9% |
| Protein | 6g | 12% |
| Fat | 5.7g | 9% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 5.6mg | 2% |
| Sodium | 478.8mg | 20% |
| Potassium | 589.8mg | 13% |
| Fiber | 7.1g | 28% |
| Sugar | 5.7g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.