![Grilled Eggplant and Zucchini](https://cdn.statically.io/img/www.allrecipes.com/thmb/9vyxxbZc3gxgJ66Y_A_8_VLC6n4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/281360-Grilled-eggplant-and-zucchini-The-Sweet-Cucina-4x3-1-2000-d19ad1b5d78747ea99463452ada34236.jpg)
Ingredients
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3 medium Japanese eggplant, cut into 1/4-inch slices
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3 medium zucchini, cut into 1/4-inch slices
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1 tablespoon minced fresh rosemary
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1 teaspoon sea salt
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¼ teaspoon cracked black pepper
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1 tablespoon olive oil
Directions
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Preheat an outdoor grill for medium heat and lightly oil the grate.
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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.
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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.