How To Grill Eggplant And Squash

Grilling eggplant and squash is one of the easiest ways to turn simple summer vegetables into a smoky, tender, and seriously delicious side dish.
 
Whether you’re working with a globe eggplant, a long Japanese variety, zucchini, yellow squash, or butternut squash, the grill brings out a sweetness you just can’t get from a skillet.
 
In this post, we’ll walk through exactly how to grill eggplant and squash, from picking the right ones to slicing, seasoning, and getting those perfect char marks.
 
Let’s fire up the grill.
 

How to Grill Eggplant and Squash Perfectly

Learning how to grill eggplant and squash comes down to a few simple rules: slice evenly, salt when needed, oil generously, and control your heat.
 
Get those basics right and you’ll be grilling eggplant and squash like a pro in no time.
 
Here’s what to keep in mind before anything hits the grates.
 

1. Choose the Right Eggplant and Squash

For grilling eggplant, look for firm, glossy, and heavy-for-their-size eggplants with no soft spots.
 
Japanese and Chinese eggplants are great for grilling because they’re less bitter and have fewer seeds.
 
For squash, zucchini and yellow squash are the easiest picks since they grill fast and hold their shape.
 
If you’re grilling butternut squash or other hard winter squash, choose one that feels solid and has no bruising.
 

2. Slice Eggplant and Squash Evenly

Cut eggplant into rounds or planks about ½ inch thick so they cook through without turning to mush.
 
Slice zucchini and yellow squash lengthwise into ¼ to ½ inch planks so they don’t fall through the grates.
 
For butternut or other firm squash, peel it, scoop out the seeds, and cut it into ½-inch slices or cubes.
 
Even slices are the trick to grilling eggplant and squash without some pieces burning while others stay raw.
 

3. Salt Eggplant to Remove Bitterness

Classic globe eggplant can taste bitter, so sprinkle slices with salt and let them sit for 20 to 30 minutes.
 
You’ll see little beads of moisture form on the surface, which you should pat dry with paper towels.
 
This step also helps eggplant absorb less oil, so it grills up lighter and tastier.
 
Zucchini and yellow squash don’t need this step, so you can move straight to oiling them.
 

4. Oil and Season Generously

Brush every slice of eggplant and squash with olive oil on both sides before grilling.
 
Season with salt, black pepper, and garlic powder, or go bolder with smoked paprika, dried oregano, or Italian seasoning.
 
A light brush of oil keeps the vegetables from sticking and helps them pick up those beautiful grill marks.
 

Best Way to Grill Eggplant and Squash on the Barbecue

Now for the fun part: getting your eggplant and squash onto the grill and off again at the perfect moment.
 
The method is basically the same whether you’re using a gas grill, charcoal grill, or a grill pan on the stove.
 

1. Preheat and Clean the Grates

Preheat your grill to medium-high heat, around 400°F to 450°F, for about 10 to 15 minutes.
 
Brush the grates clean and then oil them with a folded paper towel dipped in oil.
 
A hot, clean, oiled grill is the secret to grilling eggplant and squash without them sticking or tearing.
 

2. Grill in a Single Layer

Lay the eggplant and squash slices on the grill in a single layer with a little space between each piece.
 
Don’t crowd the grill, or the vegetables will steam instead of char.
 
Work in batches if you need to, and keep finished slices warm on a sheet pan in a low oven.
 

3. Watch the Timing Closely

Eggplant and squash slices usually take about 3 to 5 minutes per side over medium-high heat.
 
Zucchini and yellow squash cook faster, so flip them after 2 to 3 minutes.
 
Butternut squash slices need a bit longer, around 5 to 7 minutes per side, until fork-tender.
 
You’re looking for tender flesh with nice char lines and a slightly smoky smell.
 

4. Flip Once and Resist Pressing

Flip each slice only once, using tongs or a spatula so you don’t pierce the flesh.
 
Resist the urge to press down on the vegetables, since that squeezes out juices and makes them dry.
 
When the second side is done, move everything to a platter and let it rest for a minute or two.
 

Tips and Serving Ideas for Grilled Eggplant and Squash

Once you’ve mastered how to grill eggplant and squash, you can play with flavors and turn them into a full meal.
 

1. Add a Simple Finishing Touch

Finish your grilled eggplant and squash with a squeeze of lemon juice, a drizzle of balsamic glaze, or a sprinkle of fresh herbs.
 
Chopped basil, parsley, mint, or thyme all work beautifully on grilled vegetables.
 
A little flaky sea salt right before serving makes the flavors pop.
 

2. Serve Them in Different Ways

Stack grilled eggplant and squash into a veggie sandwich with hummus, arugula, and roasted red peppers.
 
Toss the slices into pasta, grain bowls, or a warm salad with feta and cherry tomatoes.
 
You can also chop them up and stir them into couscous, quinoa, or a batch of homemade ratatouille.
 

3. Store and Reheat Leftovers

Keep leftover grilled eggplant and squash in an airtight container in the fridge for up to four days.
 
Reheat them in a skillet or in the oven at 350°F so they stay tender instead of turning soggy in the microwave.
 
You can also enjoy them cold straight from the fridge in salads and wraps.
 

So, How Do You Grill Eggplant and Squash?

Grilling eggplant and squash is simple: pick firm vegetables, slice them evenly, salt the eggplant, oil and season everything, then cook over medium-high heat for a few minutes per side.
 
Grilling eggplant and squash this way gives you tender, smoky slices with beautiful char marks every single time.
 
Whether you serve them as a side, stack them in a sandwich, or toss them into a grain bowl, they’re bound to disappear fast.
 
Now go grab your eggplant and squash, heat up that grill, and enjoy.