Grilled Eggplant and Zucchini

Name: Grilled Eggplant and Zucchini
Prep time: 15 min
Cook time: 5 min
Total time: 30 min
Yield: 6 servings
Ingredients: 3 medium Japanese eggplant, cut into 1/4-inch slices; 3 medium zucchini, cut into 1/4-inch slices; 1 tablespoon minced fresh rosemary; 1 teaspoon sea salt; 0.25 teaspoon cracked black pepper; 1 tablespoon olive oil

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.

15 min prep

5 min cook

6 servings

Recipe from Allrecipes

Servings:

(0.7x)

Units:

Ingredients

3 medium Japanese eggplant, cut into 1/4-inch slices
3 medium zucchini, cut into 1/4-inch slices
1 tbsp minced fresh rosemary
1 tsp sea salt
¼ tsp cracked black pepper
1 tbsp olive oil

Instructions

1
Preheat an outdoor grill for medium heat and lightly oil the grate.
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.
3
Cook eggplant and zucchini on the preheated grill until tender, 2 to 3 minutes per side.

Nutrition (per serving)

102

Calories

Protein

19g

Carbs

Fat

Reviews

Write a Review

Sort by: