This side dish is easy to prepare and
is a nice addition to any grilled meal.
Rosemary and olive oil season nicely
some fresh from the garden vegetables.
You can serve these either warm or cold.
Ingredients:
2-3 Japanese eggplant, cut 1/2 in thick lengthwise
2-3 zucchini, cut 1/2 in lengthwise
1 tbsp fresh rosemary, minced
1 tbsp olive oil
1 tsp sea salt
1/2 tsp cracked pepper
Directions:
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 to taste.
Toss to coat vegetables evenly.
Place on grill and cook for 2-3
minutes per side. Let cool slightly.
No comments:
Post a Comment