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Summer Garden Grilled Veggies

Seasonal cooking - the tastiest and the most nutritious.

  • 3 Japanese eggplants, sliced 1/4 inch thick
  • 3 zucchini, sliced 1/4 inch thick
  • 1 tablespoon fresh rosemary, minced
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon cracked pepper
 

Method

Heat gas grill, or prepare charcoal as instructed, to medium heat. 

In a large bowl combine Japanese eggplant, zucchini, rosemary, salt and pepper.  Drizzle in the olive oil and toss to coat evenly. 

Placing veggies on the edges of the grill, cook on each side for about 2 to 3 minutes, until golden grill marks are achieved.  Serve immediately or once they have cooled. 

Serves: 6 to 8  

Contributor:  Jenn Tidwell

more vegetable recipes       grill and barbecue page

from our seasonal cooking contest

 
 

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