May 22, 2014 1:45 pm
Updated: May 22, 2014 1:52 pm

Recipes for smoky grilled zucchini, grilled eggplant bruschetta

This April 14, 2014, photo shows grilled eggplant bruschetta in Concord, N.H.

AP Photo/Matthew Mead

If you’re the type to stick with the usual vegetable suspects, we’ve made it easy to at least take them for a spin in a new direction. For zucchini, we’ve given you a simple, but delicious recipe for grilling. And for eggplant, we turn it into a bruschetta topping that packs tons of flavour.


Start to finish: 15 minutes

Servings: 6

  • 3 medium zucchini
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon smoked paprika
  • 2 teaspoons brown sugar
  • Fresh limes, for squeezing

Heat the grill to medium-high. Cut the zucchini in half lengthwise, then rub them all over with the olive oil.

In a small bowl, combine the salt, pepper, paprika and brown sugar. Sprinkle all over the zucchini. Grill the zucchini until tender and charred, 5 to 7 minutes per side. Serve with lime wedges for squeezing.

Nutrition information per serving: 45 calories; 20 calories from fat (44 per cent of total calories); 2.5 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 6 g carbohydrate; 1 g fiber; 3 g sugar; 1 g protein; 170 mg sodium.

(Recipe from Alison Ladman)


This eggplant mixture also is delicious over grilled chicken or haddock.

Start to finish: 15 minutes active, plus 2 hours resting

Servings: 8

  • 1 large eggplant, sliced into 1/2-inch-thick slices
  • 4 tablespoons olive oil, divided
  • Kosher salt and ground black pepper
  • 2 medium tomatoes, seeds removed, diced
  • 2 ribs celery, diced
  • 1 orange or yellow bell pepper, cored and diced
  • 3 scallions, sliced
  • 6 cloves garlic, minced
  • 1/2 cup fresh basil leaves, torn
  • Balsamic glaze, to serve
  • Baguette or pita, to serve

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Heat the grill to medium. Use 2 tablespoons of the oil to brush each eggplant slice on both sides. Sprinkle the slices with salt and pepper. Grill until tender, 3 to 5 minutes per side.

Allow the eggplant slices to cool until easily handled, then dice. In a large bowl, gently mix together the eggplant, tomatoes, celery, bell pepper, scallions, garlic, basil and the remaining 2 tablespoons of olive oil. Season with salt and pepper. Allow to sit for at least 2 hours for best flavour. Serve on baguette or pita bread and drizzled with balsamic glaze.

Nutrition information per serving: 100 calories; 70 calories from fat (70 per cent of total calories); 7 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 9 g carbohydrate; 4 g fiber; 4 g sugar; 2 g protein; 140 mg sodium.

(Recipe from Alison Ladman)

© 2014 The Associated Press

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