Grilled Eggplant and Zucchini

Grilled Eggplant and Zucchini

Eggplant and zucchini are tossed in a fragrant rosemary and olive oil blend, then grilled for an easy summer side dish that's big on flavor.

Preparation Time
15 mins
Cooking Time
5 mins
Total Time
20 mins
Calories
102 Calories

Recipe Instructions

Step 1
Preheat an outdoor grill for medium heat and lightly oil the grate.
Step 2
Combine eggplant, zucchini, rosemary, salt, and pepper in a large bowl. Drizzle in olive oil and toss to coat evenly. Let marinate in the refrigerator for 10 minutes.
Step 3
Cook vegetables directly on the preheated grill until tender, 2 to 3 minutes per side. Remove from the grill and serve.
Grilled Eggplant and Zucchini
Grilled Eggplant and Zucchini

Ingredients

  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 3 medium Japanese eggplant, cut into 1/4-inch slices
  • 3 medium zucchini, cut into 1/4-inch slices
  • 1 tablespoon minced fresh rosemary
  • 0.25 teaspoon cracked black pepper

Categories

Similar Recipes You May Like

Easy Grilled Mahi Mahi

Easy Grilled Mahi Mahi

Farro and Tomato Salad

Farro and Tomato Salad

Crispy Cucumbers and Tomatoes in Dill Dressing

Crispy Cucumbers and Tomatoes in Dill Dressing

Grimm's Grilled Cobb Salad

Grimm's Grilled Cobb Salad

Corn and Challah Stuffing with Fried Sage

Corn and Challah Stuffing with Fried Sage

Really Fast Zucchini Soup

Really Fast Zucchini Soup

Vegetarian Thanksgiving Soup with Carrots, Ginger, and Coconut

Vegetarian Thanksgiving Soup with Carrots, Ginger, and Coconut

Grilled Octopus

Grilled Octopus