Roasted baby eggplant tomato and zucchini –I’m excited to share with you a delicious and simple recipe that showcases the wonderful flavors of roasted eggplant and zucchini. With just five ingredients and about 40 minutes of your time, you’ll have a delightful dish that’s perfect as a side or even the main attraction! Let’s get cooking!
Roasted Eggplant and Zucchini
This roasted eggplant and zucchini recipe is not only easy to make but also packed with flavor. It’s a wonderful way to enjoy vegetables while keeping things simple and healthy.
Ingredients
- 2 medium eggplants, diced
- 2 medium zucchinis, diced
- 3 tablespoons olive oil
- Salt and pepper, to taste
- Fresh herbs (such as thyme or rosemary), for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the diced eggplants and zucchinis.
- Drizzle the olive oil over the vegetables, ensuring they’re well coated.
- Season with salt and pepper, adjusting to your taste preferences.
- Spread the eggplant and zucchini mixture evenly on a large baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until they are golden brown and tender. Make sure to stir halfway through for even cooking.
- Once done, remove from the oven and let them cool slightly.
- Transfer to a serving dish, and garnish with fresh herbs before serving.
This dish is perfect as a side for any meal or can even be enjoyed on its own. The eggplant and zucchini become beautifully caramelized in the oven, bringing out a rich flavor that pairs wonderfully with the simple seasoning. Plus, it’s a great way to incorporate more vegetables into your diet without sacrificing taste!
So, gather your ingredients and give this roasted eggplant and zucchini recipe a try. I guarantee you’ll love every bite and appreciate the ease of preparation!