Authentic home cooking from Greece, with US measurements. 
Moussaka without Oil or Frying – with Grilled Vegetables
Today I had the idea to make moussaka with vegetables grilled over charcoal!
It turned out AMAZING—this recipe is definitely a keeper from now on!
Now that the weather is nice and we’re firing up our grills, you can always throw on some extra vegetables at the end. You can freeze them for future use in moussaka or any other dish you like.
This way, you can make moussaka super quickly, without frying pans or oil, and the smoky flavor from the grill takes it to a whole new level!
We were so eager to dig in that I didn’t even think to take photos of the whole pan—so the pictures below aren’t the prettiest, but trust me, the taste is INCREDIBLE!
*The main photo is a piece I reheated in the oven the next day, so the béchamel browned more around the edges—that’s why it looks darker!*
Also, I make the béchamel in the same pot I used for the meat sauce. After transferring the meat sauce to the baking dish, I add the butter to the same pot and make the béchamel without washing it first. This gives the béchamel extra flavor—try it and you’ll see! Plus, it means fewer dishes to wash. 🙃
Moussaka without Oil or Frying – with Grilled Vegetables
Today I had the idea to make moussaka with vegetables grilled over charcoal!
It turned out AMAZING—this recipe is definitely a keeper from now on!
Now that the weather is nice and we’re firing up our grills, you can always throw on some extra vegetables at the end. You can freeze them for future use in moussaka or any other dish you like.
This way, you can make moussaka super quickly, without frying pans or oil, and the smoky flavor from the grill takes it to a whole new level!
We were so eager to dig in that I didn’t even think to take photos of the whole pan—so the pictures below aren’t the prettiest, but trust me, the taste is INCREDIBLE!
*The main photo is a piece I reheated in the oven the next day, so the béchamel browned more around the edges—that’s why it looks darker!*
Also, I make the béchamel in the same pot I used for the meat sauce. After transferring the meat sauce to the baking dish, I add the butter to the same pot and make the béchamel without washing it first. This gives the béchamel extra flavor—try it and you’ll see! Plus, it means fewer dishes to wash. 🙃
Open in Cookpad AppSteps
- 1
As I mentioned above, I grilled the vegetables for this recipe over charcoal. After grilling our meats, I put the vegetables on the grill and cooked them, then stored them in the fridge and assembled the moussaka the next day. You can also freeze them for weeks! If you use zucchini, slice them thin and lengthwise and grill them well—otherwise, they’ll release too much liquid in the pan. The flavor will still be good, but the result will be very juicy.
- 2
I grilled sliced zucchini, colorful bell peppers, and whole sweet potatoes (grill them whole). You can also grill potatoes cut in half lengthwise and eggplants cut into four long slices. Make sure to turn the vegetables on the grill often so they don’t burn. If you use bell peppers, I recommend peeling them after grilling.
- 3
In a baking dish, layer the vegetables, starting with the thickest ones on the bottom. Spread the meat sauce on top using a slotted spoon to leave out any excess liquid. Then make the béchamel sauce (see recipe link above).
- 4
Spread the béchamel over the meat sauce and sprinkle a little shredded cheese of your choice on top. Bake at 350°F (180°C), using either conventional or convection heat, for about 1 hour or until the béchamel is nicely golden on top.
- 5
Enjoy, and I look forward to your comments!
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