Description
This roasted zucchini and eggplant recipe is a simple Mediterranean dish made with olive oil, garlic, and herbs. It delivers rich flavor, soft texture, and golden edges, perfect for a healthy side or light meal.
Ingredients
Scale
- 2 medium zucchinis, sliced
- 1 large eggplant, cubed
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon thyme
- Salt to taste
- Black pepper to taste
- 1/2 teaspoon paprika
- Fresh parsley for garnish
Instructions
- Preheat oven to 200°C (400°F).
- Slice zucchini and cube eggplant.
- Place vegetables in a bowl.
- Add olive oil, garlic, and spices.
- Mix well to coat evenly.
- Spread on baking tray.
- Roast for 30–35 minutes.
- Turn halfway through cooking.
- Serve warm with parsley.
Notes
Salt eggplant before cooking to remove bitterness. Add feta cheese for extra flavor. Store in fridge up to 3 days and reheat in oven.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg