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Summer Garden Grilled Veggies

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Summer Garden Grilled Veggies
2008-07-25 Side Dish
5 76

This side dish is easy to prepare and is a nice addition to any grilled meal. Rosemary and olive oil really season these veggies nicely.

  • Servings: 6-8 persons


2-3 Japanese Eggplant, cut ½" thick lengthwise
2-3 Zucchini, cut ½" lengthwise
1 Tbsp Fresh Rosemary, minced
1 Tbsp Olive Oil
1 tsp Sea Salt
½ tsp Cracked Pepper


Preheat grill over medium heat, using a gas grill or with charcoal. In a large bowl, combine eggplant, zucchini, rosemary, olive oil, salt and pepper. Toss to coat evenly. Place veggies on grill and cook for 2-3 minutes per side. Let cool slightly.

Helpful Tips:

You can serve these beautifully herb-charred veggies warm or cold.