The Simplicity of Summer: Grilled Eggplant & Zucchini with Pecorino

Few dishes capture an Italian summer more completely than vegetables from the garden, good olive oil, garlic, and a hot grill.

This recipe relies on technique rather than complexity. Salting the eggplant beforehand removes excess moisture and improves its texture, while a simple garlic-infused olive oil marinade seasons the vegetables before they ever touch the grill. Finished with freshly grated Pecorino Romano, it is the kind of dish that belongs at the center of a long outdoor meal shared with family and friends.

Serves 4-6 people as a side dish

Ingredients

• 1 large eggplant

• 2 medium zucchini

• ⅓ cup extra virgin olive oil

• 4 cloves garlic

  • 2 cloves thinly sliced

  • 2 cloves finely minced

• Kosher salt

• Freshly grated Pecorino Romano

• Freshly ground black pepper (optional)

• Fresh basil (optional)

Instructions

1. Prepare the Eggplant

Slice the eggplant lengthwise into ¼-inch thick planks.

Line a sheet pan with paper towels and arrange the eggplant slices in a single layer. Season both sides generously with kosher salt.

Cover the eggplant with another layer of paper towels and allow it to rest for 30–45 minutes.

As the salt draws moisture from the eggplant, the paper towels will absorb the liquid rather than allowing it to collect around the slices.

After resting, press gently on the top layer of paper towels to remove any remaining surface moisture.

Remove the paper towels, rinse the eggplant briefly under cool water to remove excess salt, and pat completely dry.

2. Prepare the Garlic Oil

In a small bowl, combine:

• ⅓ cup extra virgin olive oil

• Thinly sliced garlic

• Minced garlic

Allow the mixture to sit for 10–15 minutes so the garlic can infuse the oil.

3. Marinate the Vegetables

Slice the zucchini lengthwise into ¼-inch thick planks.

Place the zucchini and eggplant in a large bowl. Pour roughly two-thirds of the garlic oil over the vegetables and toss gently to coat.

Reserve the remaining garlic oil for finishing.

Allow the vegetables to marinate for 15–20 minutes.

4. Grill

Preheat a grill to medium-high heat.

Grill the vegetables for approximately 3–4 minutes per side, or until tender with light char marks and caramelized edges.

Transfer to a serving platter, arranging the slices slightly overlapping one another.

5. Finish

Drizzle the reserved garlic oil over the warm vegetables.

Season lightly with additional salt if needed and a few turns of black pepper.

Finish generously with freshly grated Pecorino Romano.

Serve warm or at room temperature.

Why Salt the Eggplant?

Many recipes mention salting eggplant but fail to explain why it matters.

The purpose is not simply to remove bitterness. Salting draws excess moisture from the flesh, allowing the eggplant to grill rather than steam. The result is a firmer texture, better caramelization, and a richer flavor.

When this moisture is left in place, eggplant can become soft and slightly slippery during cooking—similar to mushrooms that have released water but never had that moisture fully removed. Taking the time to salt and dry the eggplant creates the silky, concentrated texture that makes grilled eggplant such a staple of Italian summer cooking.

Notes

• This dish is excellent served warm, but many Italians prefer it at room temperature.

• Allowing the vegetables to rest for 15–20 minutes after grilling gives the garlic oil time to penetrate the vegetables.

• Fresh basil, mint, or oregano can be added, though the simplicity of garlic and Pecorino is often all that is needed.

• Serve alongside grilled meats, seafood, or simply with crusty bread and a glass of wine.

• Fresh basil is optional, but highly recommended. Tear the leaves by hand and add them just before serving to preserve their aroma and vibrant color.