Grilled Zucchini And Eggplant Recipe

Summary

Preparation Time10 MinDifficulty LevelEasy
CuisineCourse
MethodVegetarian
Main IngredientInterest Group

Ingredients

 Zucchini6 Medium
 Japanese eggplants6
 Olive oil2 Tablespoon
 Freshly ground black pepper To Taste
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 940 Calories from Fat 315

% Daily Value*

Total Fat 36 g55.3%

Saturated Fat 5.3 g26.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 535.6 mg22.3%

Total Carbohydrates 157 g52.2%

Dietary Fiber 83.2 g332.8%

Sugars 67.5 g

Protein 34 g68.1%

Vitamin A 53.4% Vitamin C 374.9%

Calcium 35.1% Iron 51%

*Based on a 2000 Calorie diet

Directions

Preheat the grill to high.
Slice the zucchini and eggplants length wise as thin as possible. (A mandolin is very helpful.)
Place the slices on a hot grill and brush with a very small amount of olive oil.
Turn quickly when charred.
The thinner the slices, the faster the cooking time.
Sprinkle with salt and pepper and arrange on a platter to serve, alternating the zucchini and the eggplant.
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