Grilled Japanese Eggplant, Zucchini, and Onions

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This recipe goes with: Steak and Toasted Farro Bowl, Grilled Steak and Vegetable Salad, Sourdough Steak Sandwich

By Julia Levy

Recipe by Health September 2017

Gallery

Credit: Greg DuPree; Food Styling: Torie Cox; Prop Styling: Chelsea Zimmer

Recipe Summary

Ingredients

8 ounces sliced zucchini
10 ounces sliced Japanese eggplant
2 (1/2-in.-thick) slices red onion

Directions

Step 1
Grill zucchini, eggplant, and onion. Chop onion.

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