20 minute meal! This Grilled Zucchini & Eggplant Parmesan Recipe {Vegetarian} is a fantastic vegetarian option for your next barbecue! With its vibrant flavors and simple preparation, it’s perfect for any occasion—be it a family dinner or a summer cookout. This dish combines the richness of eggplant and zucchini with gooey mozzarella, making it a standout favorite for both vegetarians and meat-lovers alike.
Why You’ll Love This Recipe
- Quick to Prepare: In just 20 minutes, you can serve up a delicious meal.
- Healthy: Packed with vegetables, this recipe is low in calories but high in flavor.
- Versatile: Perfect as a main course or side dish at any gathering.
- Flavorful Layers: The combination of grilled veggies and melted cheese creates an irresistible taste.
- Easy Cleanup: Grilling means less mess in the kitchen!
Tools and Preparation
Before diving into the cooking process, gather your tools. Having everything ready will make the experience smooth and enjoyable.
Essential Tools and Equipment
- Grill
- Baking sheet
- Knife
- Cutting board
- Basting brush
Importance of Each Tool
- Grill: Provides that perfect charred flavor while cooking the vegetables quickly.
- Baking Sheet: Great for preparing your veggies before grilling, allowing even seasoning distribution.
- Basting Brush: Ensures consistent olive oil application on your vegetables for enhanced flavor.
Ingredients
For the Main Dish
- 1 1/2 pound eggplant
- 1 large zucchini
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 ounces fresh mozzarella (thinly sliced)
- 1 1/2 cups tomato sauce (your favorite kind)
- 10 large basil leaves
How to Make Grilled Zucchini & Eggplant Parmesan Recipe {Vegetarian}
Step 1: Preheat the Grill
Preheat your grill to medium heat for optimal cooking results.
Step 2: Prepare the Vegetables
- Cut the eggplant into ½-inch slices (totaling approximately 12 slices).
- Halve the zucchini crosswise, then slice each half into ¼-inch rounds (totaling about 8 slices).
Step 3: Season the Slices
Lay the eggplant and zucchini slices on a baking sheet. Brush both sides with olive oil and season with kosher salt and freshly ground black pepper.
Step 4: Grill the Vegetables
Grill the eggplant for about 4 minutes per side until tender but not overcooked. Grill the zucchini for around 3 minutes per side.
Step 5: Add Mozzarella
In the last 30 seconds of grilling, place mozzarella slices evenly on top of each eggplant round. Close the grill lid to melt the cheese.
Step 6: Assemble Your Dish
On each of four plates, lay one eggplant round down. Top each with 2 tablespoons of tomato sauce followed by half of the basil leaves.
Step 7: Build Layers
On top of each eggplant round, add one zucchini slice. Continue stacking in this order—ending with an eggplant round topped with more tomato sauce.
Step 8: Serve Immediately
Spoon any remaining tomato sauce around each stack and enjoy your delightful Grilled Zucchini & Eggplant Parmesan!
How to Serve Grilled Zucchini & Eggplant Parmesan Recipe {Vegetarian}
Serving this Grilled Zucchini & Eggplant Parmesan is a wonderful experience. It’s colorful, delicious, and makes for an impressive presentation. Here are some creative ways to serve this dish.
Individual Plates
- Arrange the stacks on individual plates for a beautiful presentation. This allows guests to appreciate the layers and colors of the dish.
Family Style
- Serve the entire stack on a large platter. Guests can help themselves, making it perfect for gatherings and barbecues.
With Fresh Basil Garnish
- Add extra basil leaves on top of the stacks to enhance flavor and visual appeal. The fresh herbs will elevate the dish.
Pair with Crusty Bread
- Offer slices of crusty bread on the side. They are perfect for soaking up any extra tomato sauce leftover on the plate.
Drizzle with Balsamic Glaze
- A light drizzle of balsamic glaze over each serving adds a sweet tang that complements the dish beautifully.
Accompanied by a Salad
- Serve with a simple mixed green salad dressed lightly with olive oil and vinegar. This adds freshness and balances out the richness of the Parmesan.
How to Perfect Grilled Zucchini & Eggplant Parmesan Recipe {Vegetarian}
Making this Grilled Zucchini & Eggplant Parmesan just right can enhance its taste and texture. Follow these tips for perfection.
- Choose Fresh Vegetables: Use fresh, firm eggplants and zucchinis for optimal flavor and texture.
- Preheat Your Grill: Ensure your grill is preheated to medium heat before cooking to achieve even grilling.
- Slice Evenly: Cut your vegetables into uniform slices to ensure they cook evenly.
- Watch Cooking Times: Keep an eye on your vegetables while grilling; overcooked zucchini can become mushy.
- Use Quality Cheese: Opt for good quality mozzarella for a creamy melt that enhances the dish.
- Let it Rest: Allow your grilled stacks to rest for a minute before serving. This helps meld flavors together nicely.
Best Side Dishes for Grilled Zucchini & Eggplant Parmesan Recipe {Vegetarian}
Pairing side dishes with your Grilled Zucchini & Eggplant Parmesan can elevate your meal further. Here are some great options that complement this vegetarian delight.
- Garlic Bread: Crunchy garlic bread is always a favorite, offering a satisfying crunch alongside warm, cheesy stacks.
- Caprese Salad: Fresh tomatoes, mozzarella, and basil create a vibrant salad that matches well in flavor.
- Quinoa Salad: A refreshing quinoa salad with cucumber and lemon adds a healthy grain option that pairs nicely.
- Roasted Vegetables: Seasoned roasted vegetables provide an additional layer of flavor and nutrition.
- Pasta Primavera: Lightly sautéed seasonal vegetables tossed with pasta make for a hearty yet light side dish.
- Coleslaw: A tangy coleslaw brings crunch and acidity, balancing out the richness of the Parmesan.
- Grilled Corn on the Cob: Sweet corn adds a fun touch that’s perfect for summer barbecues.
- Mediterranean Couscous: Fluffy couscous mixed with olives, sun-dried tomatoes, and feta offers Mediterranean flair that complements the main dish wonderfully.
Common Mistakes to Avoid
Making Grilled Zucchini & Eggplant Parmesan Recipe {Vegetarian} can be simple, but there are common pitfalls to watch out for.
- Skipping the salt: Not salting the eggplant can lead to a bitter taste. Always sprinkle salt on the eggplant slices before cooking to draw out excess moisture.
- Overcooking the vegetables: Grilling for too long can make your zucchini and eggplant mushy. Keep an eye on the grill and aim for about 4 minutes per side for eggplant and 3 minutes for zucchini.
- Using low-quality cheese: Cheap mozzarella can ruin your dish. Opt for fresh mozzarella for a richer flavor that melts beautifully.
- Neglecting to preheat the grill: A cold grill can lead to uneven cooking. Make sure your grill is at medium heat before placing the vegetables on it.
- Not layering correctly: Improper stacking of ingredients can result in an unbalanced dish. Follow the layering instructions carefully for a well-structured presentation.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- Consume within 3-4 days for optimal freshness.
- Allow the dish to cool completely before sealing it in the container.
Freezing Grilled Zucchini & Eggplant Parmesan Recipe {Vegetarian}
- Use freezer-safe containers or heavy-duty freezer bags.
- Freeze for up to 2 months.
- Label containers with dates for easy tracking.
Reheating Grilled Zucchini & Eggplant Parmesan Recipe {Vegetarian}
- Oven: Preheat your oven to 350°F (175°C). Place the dish in an oven-safe container and cover with foil. Heat for about 15-20 minutes until warmed through.
- Microwave: Place one serving on a microwave-safe plate. Cover with a damp paper towel and heat in 30-second intervals until hot.
- Stovetop: Heat a skillet over medium heat. Add a splash of water, cover, and steam until warmed through, about 5 minutes.
Frequently Asked Questions
What is a good side dish for Grilled Zucchini & Eggplant Parmesan Recipe {Vegetarian}?
A fresh salad or garlic bread pairs well with this dish, enhancing its Italian flavors without overpowering them.
Can I use other vegetables in this recipe?
Yes! Feel free to add bell peppers or mushrooms to customize your grilled vegetable stack.
How do I make this recipe gluten-free?
This Grilled Zucchini & Eggplant Parmesan Recipe {Vegetarian} is naturally gluten-free as it contains no breading or flour. Just ensure your tomato sauce is also gluten-free.
What type of tomato sauce is best?
Use your favorite homemade or store-bought tomato sauce. A marinara or roasted garlic tomato sauce works wonderfully!
Final Thoughts
The Grilled Zucchini & Eggplant Parmesan Recipe {Vegetarian} is not only delicious but also versatile, making it perfect for any occasion. You can easily adjust ingredients based on what you have at home, ensuring every bite remains delightful. Give this recipe a try, and enjoy its savory layers at your next gathering!
Grilled Zucchini & Eggplant Parmesan Recipe {Vegetarian}
Grilled Zucchini & Eggplant Parmesan is a delightful vegetarian dish perfect for any barbecue or family dinner. In just 20 minutes, you can create a mouthwatering stack of grilled eggplant and zucchini layered with gooey mozzarella and rich tomato sauce. This recipe showcases the vibrant flavors of fresh vegetables, making it appealing to both vegetarians and meat-lovers alike. The combination of grilled veggies, melted cheese, and aromatic basil creates an irresistible taste sensation that is sure to impress your guests.
- Total Time: 20 minutes
- Yield: Serves 4
Ingredients
- 1 1/2 pounds eggplant
- 1 large zucchini
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 ounces fresh mozzarella (thinly sliced)
- 1 1/2 cups tomato sauce
- 10 large basil leaves
Instructions
- Preheat your grill to medium heat.
- Slice the eggplant into ½-inch rounds and the zucchini into ¼-inch rounds.
- Brush both sides of the vegetable slices with olive oil and season with salt and pepper.
- Grill the eggplant for about 4 minutes per side and the zucchini for around 3 minutes per side.
- In the last 30 seconds of grilling, add mozzarella on top of each eggplant slice to melt.
- Assemble by layering eggplant, tomato sauce, basil leaves, zucchini, and finishing with more eggplant and sauce on top.
- Serve immediately for best flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 stack (approximately 200g)
- Calories: 280
- Sugar: 6g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg