For an extra layer of flavor, try adding a squeeze of fresh lemon juice after grilling. Feel free to experiment with other herbs such as thyme or oregano. Grilling time may vary depending on the heat of your grill, so keep a close watch. Consider using a grill basket for easier handling of the vegetables.
Grilled Eggplant and Zucchini
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PREP TIME15 mins
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COOK TIME5 mins
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TOTAL TIME30 mins
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SERVING6 People
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VIEWS9
Experience the simple elegance of summer with these perfectly grilled eggplant and zucchini slices. Infused with fresh rosemary and a hint of sea salt, they're a versatile delight—wonderful warm, chilled, or as a vibrant addition to any meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Fiber10 g
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Protein4 g
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Saturated Fat0 g
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Sodium309 mg
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Sugar8 g
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Fat3 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat an outdoor grill for medium heat and lightly oil the grate. (5 minutes)
02
StepIn a large bowl, gently combine the eggplant, zucchini, minced rosemary, sea salt, and cracked black pepper. Drizzle with olive oil and toss until the vegetables are evenly coated. Allow the mixture to marinate in the refrigerator to enhance the flavors. (10 minutes)
03
StepCarefully arrange the marinated vegetables directly on the preheated grill. Cook each side until tender and beautifully marked by the grill, approximately 2 to 3 minutes per side. (6-8 minutes)
04
StepRemove the grilled eggplant and zucchini from the grill and serve immediately. Enjoy as a side dish, in sandwiches, or as part of a vibrant antipasto platter.
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Chanelle Glover
Jun 30, 2025I added a balsamic glaze after grilling, and it was amazing!
Cristobal Hudson
Jun 28, 2025The rosemary really makes this dish special. I'll definitely be making it again!
Deangelo Huel
Jun 19, 2025Quick, easy, and delicious – perfect for a summer BBQ.
Marguerite Von
Jun 15, 2025This recipe is so simple yet so flavorful! My family loves it.