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Grilled Zucchini and Eggplant

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PREP TIME
15 min
COOKING TIME
5 min
TOTAL TIME
30 min
SERVINGS
6 servings
Dinner
Grilled Zucchini and Eggplant
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
  • 1/4 teaspoon cracked black pepper
  • 1 tablespoon olive oil
Instructions
1
Preheat your outdoor grill to a medium heat setting, allowing it to warm up gradually.
2
Apply a thin layer of oil to the grill grates to prevent sticking and ensure smooth cooking.
3
In a spacious bowl, merge sliced eggplant, zucchini, fragrant rosemary leaves, salt, and black pepper. Drizzle a generous amount of olive oil over the vegetables and gently mix until they are evenly coated.
4
Place the marinated vegetable mixture in the refrigerator to allow its flavors to meld together, allowing it to chill for 10 minutes.
5
Place the vegetables directly on the preheated grill, cooking them until they become tender and soft, flipping them every 2 minutes on average.
6
Serve the cooked vegetables immediately.