Type what you have

Ingredients

• ✓ japanese eggplant
• zucchini
• rosemary
• salt
• black pepper
• olive oil

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 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. 3 Cook eggplant and zucchini on the preheated grill until tender, 2 to 3 minutes per side.

By Jenn T.