Mediterranean Zucchini and Eggplant

Mediterranean Zucchini and Eggplant
Serving: 4
Prep Time: 10 min
Cooking Time: 8 min


Preheat barbecue to medium and grease grill. In small bowl, stir together lemon juice and rind, oil, garlic, oregano, salt and pepper; set 2 tbsp (25 mL) aside. Place eggplant and zucchini on grill, brushing lightly with remaining lemon juice mixture. Barbecue, turning frequently, for 5 to 10 minutes or until vegetables are tender,.

Arrange vegetables in rows on serving platter. Drizzle with reserved lemon juice mixture. Sprinkle with feta cheese. Serve warm or at room temperature.


  • 1/3 cup (75 mL) lemon juice (1 to 2 lemons)
  • Finely grated rind from 1 lemon
  • 3 tbsp (50 mL) olive oil
  • 2 garlic cloves, minced
  • 2 tsp (10 mL) dried oregano
  • 1/2 tsp (2 mL) salt
  • Black pepper to taste
  • 1 small Ontario Eggplant, sliced lengthwise into 1/4-inch (5 mm) thick strips
  • 2 small Ontario Zucchini, sliced lengthwise into 1/2-inch (1 cm) thick strips
  • 1/4 cup (50 mL) crumbled feta cheese

Where to Find Ingredients

Burke Brothers Farm

Thames River Melons

DeWit Family Farm

Saltarski Farm

Green Hart Farm

Chilligo Creek Farm