Grilled Eggplant and Zucchini

Ingredients

• 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

Steps

1. Preheat an outdoor grill for medium heat and lightly oil the grate.
2. Toss eggplant, zucchini, rosemary, salt, and black pepper together in a large bowl; drizzle with olive oil and toss to coat. Set aside in the refrigerator for 10 minutes.
3. Cook eggplant and zucchini on the preheated grill until tender, 2 to 3 minutes per side.