Johnny Lopez
@johnnyzepol
Grilled Eggplant and Zucchini Medley
This Grilled Eggplant and Zucchini Medley is a delightful summer dish that showcases the natural flavors of fresh vegetables. Perfectly seasoned with rosemary, sea salt, and cracked black pepper, these grilled slices make a great side dish or a light main course. Enjoy the smoky char and tender texture of the eggplant and zucchini, ideal for outdoor gatherings or a simple weeknight dinner.
Details
- Cuisine:mediterranean
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:6
- Views:7
Recipe Information
- Prep time20 min.
- Cook time5 min.
- Total time25 min.
- Servings6
Ingredients
- 3 medium, cut into 1/4-inch slices
- 3 medium, cut into 1/4-inch slices
- 1 tablespoon, minced
- 1 teaspoon
- 1/4 teaspoon
- 1 tablespoon
Cooking Instructions
Follow our step-by-step guide on how to make Grilled Eggplant and Zucchini Medley.
Step 1
Start by preheating your outdoor grill to a medium heat, and don’t forget to lightly oil the grill grate to keep those delicious veggies from sticking.
Step 2
In a large bowl, toss together the sliced eggplant and zucchini, then sprinkle in some minced rosemary, sea salt, and cracked black pepper for that perfect flavor boost.
Step 3
Drizzle a generous amount of olive oil over the veggies and mix everything together until each piece is beautifully coated.
Step 4
Let this colorful medley marinate in the refrigerator for about 10 minutes; this little wait will really help the flavors come alive.
Step 5
Once your grill is ready and the veggies have soaked up those tasty seasonings, place them directly on the grill.
Step 6
Cook them for about 2 to 3 minutes on each side, watching for those lovely grill marks to form and the vegetables to become tender.
Step 7
When they’re done, carefully remove the grilled veggies from the heat and serve them warm.
Step 8
They make a fantastic side dish or can shine as a light main course all on their own.
Step 9
Enjoy the vibrant flavors and the joy of grilling!.