Grilled Eggplant and Zucchini Recipe

Ingredients

This recipe yields 6 servings. Ingredient amounts are adjustable, but cooking steps remain consistent.

• 3 medium Japanese eggplants, sliced into 1/4-inch rounds
• 3 medium zucchinis, sliced into 1/4-inch rounds
• 1 tablespoon fresh rosemary, minced
• 1 teaspoon sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1 tablespoon olive oil

Directions

Step 1: Preheat your outdoor grill to medium heat and brush the grate lightly with oil to prevent sticking.

Step 2: In a large mixing bowl, combine the eggplant and zucchini slices with the minced rosemary, sea salt, and cracked black pepper.

Step 3: Drizzle the olive oil over the vegetables and toss them gently to ensure each piece is evenly coated.

Step 4: Cover and let the vegetables marinate in the refrigerator for 10 minutes to allow the flavors to meld.

Step 5: Place the vegetables directly onto the preheated grill. Cook until tender, about 2 to 3 minutes per side, turning carefully with tongs.

Step 6: Remove from the grill and serve immediately, enjoying the fragrant aroma of rosemary-infused vegetables.

Nutrition Facts (per serving)

• Calories: 102
• Total Fat: 3g (4% DV)
• Saturated Fat: 0g (2% DV)
• Sodium: 309mg (13% DV)
• Total Carbohydrate: 19g (7% DV)
• Dietary Fiber: 10g (37% DV)
• Total Sugars: 8g
• Protein: 4g (8% DV)
• Vitamin C: 23mg (25% DV)
• Calcium: 41mg (3% DV)
• Iron: 5mg (25% DV)
• Potassium: 892mg (19% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is based on available data. Consult a doctor or dietitian if following a restrictive diet.