Grilled Eggplant and Zucchini
Grilled Eggplant and Zucchini showcases smoky, tender slices of summer vegetables kissed with rosemary, good olive oil, sea salt, and cracked pepper. The herbs add a piney aroma that complements the char, making this a light, bright side that pairs well with grilled meats or a Mediterranean spread. Serve warm for weeknight dinners, cookouts, or as part of a vibrant veggie platter.
- Prep15 mins
- Cook5 mins
- Serves6
- DifficultyEasy
- 1
Preheat an outdoor grill to medium heat and lightly oil the grate.
- 2
In a large bowl, toss the eggplant, zucchini, rosemary, salt, and black pepper; drizzle with olive oil and toss to coat. Place in the refrigerator for 10 minutes.
- 3
Grill the eggplant and zucchini on the preheated grill until tender, 2 to 3 minutes per side.
- Calories 128.56 kcal Moderate
- Protein 1.67 g Low Source
- Carbs 20.07 g Moderate
- Total Fat 3.25 g Low Source
- Saturated Fat 0.52 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 976.93 mg High
- Fiber 9.64 g Good Source
- Sugar 9.77 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 21.32 mg Low Source
- Iron 0.59 mg Low Source
- Potassium 503.57 mg Moderate
- Vitamin A 12.63 mcg_rae Low Source
- Vitamin C 5.38 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.