Finding myself with an abundant amount of eggplant and zucchini from the garden, I had to get creative and come up with a variety of dishes using these ingredients. These grilled vegetables are delicious warm or cooled! Use them to make a veggie sandwich or serve alongside any pasta dish
Ingredients
3 medium Japanese eggplant, cut into 1/4-inch slices
3 medium zucchini, cut into 1/4-inch slices
1 tablespoon minced fresh rosemary
1 teaspoon sea salt
¼ teaspoon cracked black pepper
1 tablespoon olive oil
Directions
