Grilled Eggplant and Zucchini
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Source:
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Ingredients for - Grilled Eggplant and Zucchini

1. Japanese eggplant, cut into 1/4-inch slices - 3 medium
2. Zucchini, cut into 1/4-inch slices - 3 medium
3. Minced fresh rosemary - 1 tablespoon
4. Sea salt - 1 teaspoon
5. Cracked black pepper - ¼ teaspoon
6. Olive oil - 1 tablespoon

How to cook deliciously - Grilled Eggplant and Zucchini

1. Stage

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

2. Stage

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.

3. Stage

Cook vegetables directly on the preheated grill until tender, 2 to 3 minutes per side. Remove from the grill and serve.

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