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.

Grilled Eggplant and Zucchini

medium ripe tomatoes, sliced 1/2-inch thick

zucchini,

rosemary

sea salt

black pepper

olive oil

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.


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.

Before even trying I note that the recipe needs modification there is a big error. Note the first ingredient needs changing from3 medium ripe tomatoes, sliced 1/2-inch thickto3 medium ripe eggplant, sliced 1/2-inch thickI will give it go and maybe add the tomatoes as a bonus.

grilled eggplant and zucchini

Prep Time: 15 minutes

Cook Time: 5 minutes

Total: 30 minutes

Servings: 6

Author : Jenn T

Ingredients

Instructions

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