How to Make Grilled Eggplant and Zucchini - A Step-by-Step Guide

If you're looking for a delicious and healthy way to enjoy summer vegetables, look no further than this grilled eggplant and zucchini recipe. Grilling these vegetables brings out their natural sweetness and adds a smoky flavor that is simply irresistible. Whether you're a vegetarian looking for a hearty and satisfying dish, or a meat-eater looking to add more veggies to your diet, this recipe is sure to please.

Eggplant and zucchini are both excellent sources of vitamins, minerals, an...

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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
  • ¼ teaspoon cracked black pepper
  • 1 tablespoon olive oil

Information

  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Additional Time: 10 mins
  • Total Time: 30 mins
  • Servings: 6

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • 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.
  • Cook vegetables directly on the preheated grill until tender, 2 to 3 minutes per side. Remove from the grill and serve.
  • Nutrition

    102 cal.

    • Total Fat: 3g
    • Saturated Fat: 0g
    • Sodium: 309mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 10g
    • Total Sugars: 8g
    • Protein: 4g
    • Vitamin C: 23mg
    • Calcium: 41mg
    • Iron: 5mg
    • Potassium: 892mg