Name: Roasted Eggplant and Zucchini Dish
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 600 g eggplant; 500 g zucchini; 60 ml olive oil; 4 cloves garlic, minced; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp salt; 0.5 tsp freshly ground black pepper; 250 g cherry tomatoes, halved; 2 tbsp fresh parsley, chopped (for garnish); 100 g feta cheese, crumbled (optional)

Steps

Prep and Season

Preheat your oven to 200°C (180°C for fan-assisted ovens). Cut the eggplant and zucchini into approximately 1.5 cm thick rounds or half-moons. In a large bowl, combine the chopped vegetables with olive oil, minced garlic, oregano, thyme, salt, and pepper. Ensure all vegetables are evenly coated.

Roast

Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. Add the halved cherry tomatoes. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized at the edges. Toss them once halfway through for even cooking.

Serve

Remove the baking sheet from the oven and sprinkle the roasted vegetables with freshly chopped parsley. If using, crumble feta cheese over the top. Serve immediately, hot, either on its own or as a side dish. Enjoy your meal!

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	Per 100g	Per Serving 250g
Calories	180 kcal	450 kcal
Protein	3g	8g
Fat	12g	30g
Carbohydrate	10g	25g
Fiber	4g	10g
Sugar	5g	12g

Roasted Eggplant and Zucchini Dish

vegetables

vegetarian

roasted

everyday

main course

soft

Mediterranean

summer

Hot

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prep and Season

Roast

Serve

Extra Tips

► Don't overcrowd the baking sheet, otherwise the vegetables will steam instead of roast. Use two sheets if necessary.

► Before roasting, salt the eggplant and zucchini slices, let them sit for 15 minutes, then pat dry. This helps remove excess moisture and enhances flavor.

► Experiment with other herbs like rosemary or basil to discover new flavor profiles!

Nutrition

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