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Grilled Squash and Eggplant

Virginia Willis' Grilled Squash and Eggplant

Serves: 8 to 10

Hands On Time: 

Total Time: 


6 summer squash, sliced 1/4-inch thick
6 eggplant, sliced 1/4-inch thick
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Cherry or Sungold tomatoes, for serving
1/4 cup parsley leaves, for serving
2 tablespoons coarsely chopped oregano


Prepare a charcoal fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over the grill bottom, position the grill rack above the coals, and heat until medium hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds). Or, for a gas grill, turn all burners to high, close the lid, and heat until very hot, 10 to 15 minutes.

Meanwhile, place the squash and eggplant slices on a rimmed baking sheet. Drizzle the olive oil on both sides and season with salt and pepper.

Working in batches, if necessary, grill eggplant and zucchini slices, covered with grill lid, until slightly charred and tender, 4 to 5 minutes on each side. Remove to a platter and sprinkle over the cherry tomatoes and parsley leaves.

About the recipe

Eggplant is one of summer’s most luscious and sensuous vegetables and has always been one of my favorites both to eat and to grow. And, while eggplant readily belongs in both Italian and Far Eastern cuisine, it suits our hot Southern climate, as well.