Grilled Eggplant and Zucchini

4.0

(3)

3 Reviews

3 Photos

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.

Submitted by Jenn T.

Updated on June 26, 2023

3

Prep Time:

15 mins

Cook Time:

5 mins

Additional Time:

10 mins

Total Time:

30 mins

Servings:

6

Jump to Nutrition Facts

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

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.

Nutrition Facts (per serving)

102	Calories
3g	Fat
19g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 102
% Daily Value *
Total Fat 3g	4%
Saturated Fat 0g	2%
Sodium 309mg	13%
Total Carbohydrate 19g	7%
Dietary Fiber 10g	37%
Total Sugars 8g
Protein 4g	8%
Vitamin C 23mg	25%
Calcium 41mg	3%
Iron 5mg	25%
Potassium 892mg	19%

* 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 not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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