Grilled Eggplant and Zucchini

Finding myself with an abundant amount of eggplant and zucchini from the garden, I had to get creative and come up with a variety of dishes using these ingredients. These grilled vegetables are delicious warm or cooled! Use them to make a veggie sandwich or serve alongside any pasta 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
• ¼ teaspoon cracked black pepper

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.