Ingredients
6
6 servings
- •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
- •0.25 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.
Nutritional Facts
Per 6 servings
- Calories: 102
- Carbohydrate: 19g
- Fat: 3g
- Fiber: 10g
- Protein: 4g
- Sugar: 8g
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