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–+ servings
baked eggplant and zucchini on a white plate

Roasted Eggplant and Zucchini

Kristina Todini, RDN
Roasted Zucchini and Eggplant, a tasty oven-baked vegetable recipe with only 5 ingredients and ready in 30 minutes. Enjoy as a side dish, on top of rice, or combined with a salad!
5 stars (64 ratings)
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Salads + Side Dishes
Cuisine American
Servings 4 servings
Calories 84 kcal

Ingredients
  

  • 2 medium zucchini
  • 1 large eggplant
  • 1 tablespoon olive oil
  • 2 cloves garlic thinly sliced
  • 2 tablespoons dried herbs oregano, basil, parsley, etc.
  • 1 pinch salt and pepper

Instructions
 

  • Preheat oven and prep veggies: Preheat oven to 400 degrees F (200 C), then wash and cut vegetables. Slice the ends off of zucchini, then cut into 1/4 inch (1/2 centimeter) slices. Slice the top and bottom off the eggplant, then stand the vegetable up and cut into 1-inch slices lengthwise. Then cut the eggplant slices into 1" cubes.
  • Season vegetables: Place sliced zucchini and eggplant on a sheet pan and combine with a drizzle of olive oil. Once completely coated in oil, season the vegetables with sliced garlic, salt, pepper and any other dried or fresh herbs that you prefer.
  • Roast vegetables: Bake veggies in the oven until soft and brown around the edges, which will take about 25 minutes. 10-15 minutes into cooking, toss the vegetables so they brown on all sides. Remove from the oven and serve immediately as a side dish, or let them cool and mix into salads.

Notes

  • Tools needed: sheet pan, knife set, cutting board
  • Prep ahead: Wash and cut vegetables in advance to reduce prep time before cooking.
  • Leftovers and storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
  • Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted zucchini and eggplant recipe is a good source of fiber, vitamin A, vitamin C, and potassium.

Nutrition

Serving: 1servingCalories: 84kcalCarbohydrates: 12gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 21mgPotassium: 540mgFiber: 5gSugar: 7gVitamin A: 298IUVitamin C: 22mgCalcium: 67mgIron: 3mg
Keyword roasted eggplant, roasted vegetable side dish, roasted zucchini side dish
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