Grilled Eggplant and Zucchini

Ingredients and Weight:

• 2 medium eggplants (1 pound)
• 2 medium zucchini (1 pound)
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

20-25 minutes

Difficulty Level:

2 (Simple to Moderate)

Preparation Method Steps:

1. Preheat grill to medium-high heat.
2. Cut the eggplant and zucchini into 1/2-inch thick slices.
3. In a large bowl, combine the olive oil, lemon juice, oregano, salt, and pepper. Toss the vegetables to coat.
4. Grill the vegetables for 5-7 minutes per side, or until tender and slightly charred.

Nutritional Information:

(Per serving)

• Calories: 120
• Fat: 7g
• Carbohydrates: 15g
• Protein: 2g
• Fiber: 3g

Dish Characteristics:

• Flavorful and aromatic with the tangy taste of lemon
• Grilled to perfection with a slight char to enhance the taste
• Healthy and nutritious, suitable for a balanced diet

User Comments:

• "These grilled vegetables were a hit at my dinner party. They were flavorful and easy to make." - Julia
• "I love the combination of eggplant and zucchini in this dish. It's a refreshing and delicious side dish." - Sarah
• "The oregano adds a wonderful aroma and flavor. I highly recommend this recipe." - Michael

Special Precautions and Tips:

• If you don't have a grill, you can also roast the vegetables in a preheated oven at 425°F for 20-25 minutes.
• To ensure even cooking, use a grill basket or grill pan to hold the vegetables.
• Serve the grilled vegetables warm as a side dish or as an appetizer with a drizzle of olive oil and balsamic vinegar.