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?) 

Yield: 4

Grilled Eggplant Zucchini Land Cress Rollss


  • 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.



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