Grilled Eggplant & Zucchini

Name: Grilled Eggplant & Zucchini
Yield: 314.5 g
Ingredients: Zucchini (raw) 150 g; Eggplant (raw) 150 g; Yakiniku sauce 14.5 serving

67 kcal

#grilled eggplant #grilled zucchini #grilled vegetables #healthy food #low-calorie meal #vegan #diet menu #easy cooking #side dish #Korean cuisine

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Ingredients

Main ingredients

Seasonings/Sauce

Nutrition summary

Carbohydrates 19.92 g 83%

Protein 3.65 g 15%

Fat 0.2 g 2%

Serving size 314.5g

Cooking steps

1

Wash the eggplant and zucchini, then slice them into appropriate thickness.
2

Heat a pan with some cooking oil.
3

Place the eggplant and zucchini slices on the pan and grill until golden brown on both sides.
4

Season with salt and pepper.
5

Serve on a plate.

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