Rosemary Grilled Zucchini & Eggplant

I love adding a smoky, caramelized flavor to food.  Grilling outside in the summertime is delightful — but there’s really no bad time of year to grill. 

If you don’t own one, a stove-top grill is really an essential cooking tool. I use mine almost daily: for tortillas, steak, fruit, vegetables, and the list goes on.

This is a very simple recipe for grilling vegetables. I love adding rosemary because it’s so aromatic and flavorful.  If it’s not growing in your garden, take a little walk around the neighborhood, and I bet you’ll find some. Use metal cooking tongs to flip food on the grill — tongs are another essential cooking tool! While cooking times will vary a bit, this grilling technique can be applied to almost anything you want to grill. As always, please keep your eyes opened at the Farmers Market and be inspired!


  • 1/2 cup olive oil
  • 2 tablespoon finely chopped fresh rosemary
  • 3 large zucchini cut into 1/4″ slices
  • 3 large Japanese eggplants cut into 1/4″ slices
  • salt, pepper


Serves 6 as side dish

Preheat your grill, and in a mixing bowl, combine the oil with the herbs.  Dredge each slice of zucchini and eggplant in the rosemary oil and place on a baking sheet. Just before grilling, season each side generously with salt and pepper. You should hear a sizzling sound when you place the food on the grill — if you don’t it’s not hot enough. Wait until it’s very hot and you hear the sizzle! Add the vegetable slices to the grill with about 1″ between them.

Grill to the desired doneness, about 2 minutes per side. There should be nice grill marks on both sides.

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