Grilled Eggplant & Zucchini Salad

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Vegetables like zucchini and eggplant are always in abundance in the early Fall. It’s easy to use a stove top grill pan to cook them and enjoy this salad without using a grill!

Grilled Eggplant & Zucchini Salad

These grilled vegetables will be the highlight of your meal even as a side dish.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: Universal
Keyword: Gluten-Free, Quick and Easy, Vegetarian
Servings: 4 people
Calories: 143kcal


  • 5 baby eggplants or 1 large, sliced into 1/4 inch thick slices
  • 2 zucchini sliced into 1/4 inch thick slices
  • 4 roma tomatoes halved lengthwise
  • 2 red potatoes medium, sliced into 1/8 inch slices - optional
  • 1/4 red onion small, chopped finely
  • 2 tablespoons fresh parsley chopped
  • salt and pepper to taste
  • 2 tablespoons balsamic vinegar or more to taste


  • Coat grates of a gas grill or grill pan with oil. Set grill to medium high heat. Coat eggplant slices, tomato halves, zucchini, and potato if using, with oil on both sides, and sprinkle with salt and pepper. Grill the vegetables on one side, tomato with the skin side down, with the cover down (for a gas grill) for about 5 minutes, or until grill marks form. Remove the tomato from the grill.
  • Flip the rest of the vegetables, and cook on the other side for about 5 more minutes or until cooked through.
  • Cool a few minutes and cut into smaller pieces, if desired, or leave large. Combine all of the ingredients together in a large bowl with balsamic vinegar and mix gently. Place on a platter to serve. This salad can be chilled for up to 2 hours.


Serving: 1.5cups | Calories: 143kcal | Carbohydrates: 33g | Protein: 5g | Fat: 1g | Sodium: 608mg | Fiber: 10g | Sugar: 13g
SmartPoints (Freestyle): 5

We want to hear what you think. Who did you make this for? Did you make any substitutions? Leave us a comment in the comments section below. Want to find virtual clean eating buddies? Join the conversation on Facebook

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5 Comments on "Grilled Eggplant & Zucchini Salad"

  1. Skinny Ms.  June 16, 2013

    Just add 1 cup whole kernel corn instead. 🙂

  2. Nancy  March 25, 2015

    Do you cook the onion or leave it raw?

    • SkinnyMs  March 25, 2015

      Nancy, Do not grill the onion, but chop it finely.

  3. Christine  July 11, 2016

    Does this really just make 2 servings? It seems like a lot of ingredients for just 2 cups of food!

    • Gale Compton  July 12, 2016

      Christine, You’re right it does seem like a lot of for two servings. We’ll recalculate the data and make necessary tweaks. This is a Guest Recipe, but we’ll make recalculations as needed. 🙂


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