Grilled Eggplant and Zucchini

This grilled eggplant and zucchini recipe calls for the veggies to be tossed in a fragrant rosemary and olive oil blend, then grilled for an easy summer dish.

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

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

Recipe Instructions

Step 1

Preheat an outdoor grill for medium heat and lightly oil the grate.

Step 2

Toss eggplant, zucchini, rosemary, salt, and black pepper together in a large bowl; drizzle with olive oil and toss to coat. Set aside in the refrigerator for 10 minutes.

Step 3

Cook eggplant and zucchini on the preheated grill until tender, 2 to 3 minutes per side.