I had to use my creativity to come up with a range of dishes using the eggplant and zucchini that I had an abundance of from the garden. Warm or chilled, these grilled vegetables are delectable! Serve them with any pasta dish or use them to make a vegetable sandwich.
| 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
- ¼ teaspoon cracked black pepper
- 1 tablespoon olive oil
Instructions
- 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.
Reviews
This recipe is super easy! I used an indoor cast iron grill pan but I think I may have sliced my veggies a little too thick or maybe they needed a little more time to marinate with the salt to tenderize. Still delicious!
Good, easy side dish. Simple yet tasty, and quick enough for a weeknight. Make sure to use a large enough grill pan so that the pieces can mostly lay flat; I (through no fault of this recipe) ended up using too small of a pan – everything cooked through but took quite a bit longer.
This is a good way to use eggplant. It needs more flavor though. I added some fresh minced garlic and lemon juice, but you can add any spices you like I’d imagine.