Recipe Details
Ingredients
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3mediumJapanese eggplant, cut into 1/4-inch slices
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3mediumzucchini, cut into 1/4-inch slices
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1tablespoonminced fresh rosemary
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1teaspoonsea salt
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¼teaspooncracked black pepper
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1tablespoonolive oil
Cooking Directions
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Preheat an outdoor grill for medium heat and lightly oil the grate.
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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.
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Cook vegetables directly on the preheated grill until tender, 2 to 3 minutes per side. Remove from the grill and serve.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories102 | |
| % Daily Value * | |
| Total Fat 3g |
4% |
| Saturated Fat 0g |
2% |
| Sodium 309mg |
13% |
| Total Carbohydrate 19g |
7% |
| Dietary Fiber 10g |
37% |
| Total Sugars 8g |
|
| Protein 4g |
8% |
| Vitamin C 23mg |
25% |
| Calcium 41mg |
3% |
| Iron 5mg |
25% |
| Potassium 892mg |
19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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