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.
Prep Time::15 mins
Cook Time::5 mins
Additional Time::10 mins
Total Time::30 mins
Servings::6
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
ΒΌ teaspoon cracked black pepper
1 tablespoon olive oil
Directions
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.