Easy Grilled Eggplant and Zucchini Recipe

Name: Easy Grilled Eggplant and Zucchini Recipe
Total time: 30 mins
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

With a garden overflowing with eggplant and zucchini, I needed creative ways to use them. This grilled eggplant and zucchini recipe is fantastic both warm and at room temperature. It's a great addition to sandwiches or served with pasta.

Total time30 mins
Prep time15 mins
Cook time5 mins
Yield6

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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

Instructions

Preheat your outdoor grill to medium heat and lightly oil the grill grate to prevent sticking.
In a large bowl, combine the eggplant, zucchini, rosemary, salt, and black pepper. Drizzle with olive oil and toss thoroughly. Let it marinate in the refrigerator for 10 minutes to enhance the flavors.
Grill the eggplant and zucchini on the preheated grill for 2 to 3 minutes per side, or until they are tender and slightly charred.

Nutrition

Calories: 102 kcal
Fat Content: 3 g
Fiber Content: 10 g
Sugar Content: 8 g
Sodium Content: 309 mg
Protein Content: 4 g
Carbohydrate Content: 19 g
Saturated Fat Content: 0 g
Unsaturated Fat Content: 0 g