Grilled Eggplant Zucchini Land Cress Rolls

A plate of eggplant zucchini rolls

Ever heard of land cress? I haven't until a couple weeks ago. This great green goodness is fat-free, making it great for weight-loss. Also, land cress has no sodium, yay! The best benefit of land cress is all the antioxidants. This great tasting green leaves contain twice the vitamin A that is found in broccoli, and three times found in oranges. Paired with eggplant and zucchini, this recipe is full of potassium (eggplant health benefit) and also a high source of vitamin C and antiozidants (zucchini health benefit).

So start incorporating land cress into your diet, seriously. Here is a quick recipe that is vegan, satisfying and great for parties. It's still grilling season so this grilled eggplant zucchini land cress rolls are a perfect way to start your land cress intake! (Can you tell I am really excited about this green stuff?) 


  • 1 eggplant
  • 1 zucchini
  • 2 1/2 Tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • small handful of fresh land cress


  1. Thinly slice 1 eggplant and 1 zucchini. 
  2. In a bowl combine 2 Tablespoons extra virgin olive oil, salt and pepper.
  3. Marinade sliced eggplant and zucchini in oil for 5 minutes.
  4. Fire up the grill, and start grilling eggplant and zucchini. Grill both sides until they start getting a brown color. About 3 minutes each side. 
  5. Roll eggplant into zucchini, insert a toothpick to make each eggplant and zucchini roll stay together. 
  6. Drizzle 1/2 Tablespoon extra virgin olive oil on each roll.
  7. Chop a small handful of fresh land cress and sprinkle on top of each roll. 

serves 4