This zucchini and eggplant salad with a tangy cilantro vinaigrette would be perfect for a dinner al fresco, paired with grilled fish and a delicious bottle of Pinot Grigio. This is the tastiest summer salad, completely satisfying, and good for you. The vegetables are bursting with flavor from the aromatic herbs in the vinaigrette, as well as the lemon and mustard. A light fruit sorbet and cookies would be a perfect way to end the meal.

Note: When grilling these, especially on an outdoor grill, it is important to brush with a bit of olive oil, and make sure to rotate the sliced vegetables to get nice , even grill marks.  You can use this recipe with other vegetables such as asparagus, onions, or endives, varying grilling time depending on thickness. Also, you can grill the veggies in advance, and dip in the vinaigrette right before serving.

Grilled Zucchini and Eggplant with Cilantro Vinaigrette

Serves 6-8

Ingredients

  • 4 zucchinis sliced lengthwise (about 1/4 inch thick)
  • 4 small eggplants sliced lengthwise (about 1/4 inch thick)
  • Olive oil for brushing
  • Vinaigrette
  • 3 tablespoons red wine vinegar
  • 1 shallot finely chopped
  • 1 garlic clove minced
  • 2 tablespoon chopped fresh Italian parsley
  • 2 tablespoon fresh Cilantro
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2/3 cup olive oil
  • salt and pepper to taste

Instructions

  1. Heat an indoor or outdoor grill to medium-high.
  2. Place the veggies on the grill and brush lightly with olive oil. Rotate vertically then horizontally to create uniform grill marks on both sides.
  3. Grill until the vegetables are tender, about 5 minutes, depending on thickness.
  4. For the vinaigrette, mix the first 7 ingredients together in a large bowl, and then gradually whisk in the olive oil. Before serving, dip the vegetables slices into the vinaigrette, shaking off excess and place on a large platter to serve.

Get our top 10 most-loved recipes and weekly menu

“My family has loved each and every recipe we’ve made from Bonjour Cuisine. Try one, and you won’t be disappointed!”

—Jennifer Greene

More Testimonials

Instagram

  • A great way to use leftover salmon is a salade niçoise. Add potatoes, hard boiled eggs, olives and capers, some greens, and top it all off with a mustardy vinaigrette. Filling, quick, and easy!
  • Craving these gluten free peanut butter chocolate chip cookies, recipe in comments section 👍 🍪
  • In celebration of Jewish Disability, Awareness, Acceptance and Inclusion Month (JDAIM), Women’s Philanthropy invites you to a special screening of the life-affirming documentary Far From The Tree, based on Andrew Solomon's New York Times bestselling book. Join us on February 7th at Cinema Guzzo in VSL. Link to register in bio!
  • Bon weekend and Shabbat Shalom everyone 💕 photo by @ava_farber0912
  • Delicious coconut chocolate truffles, very easy to make and can be prepared up to two weeks in advance, and left in the fridge. You won’t be able to have just one...