This recipe for Roasted Eggplant and Zucchini is fast (ready in less than 30 minutes), healthy and the perfect way to bake up summer fresh zucchini and eggplant together. It’s a great side dish, can be used for meal prep or add it to pasta or Buddha bowls.
1 large eggplant, cut into 1-inch cubes
2 medium zucchini, cut into 1-inch chunks
3 tablespoons olive oil
½ teaspoon salt
Freshly ground pepper to taste
2 tablespoons chopped fresh basil
2 teaspoons aged balsamic vinegar
- Preheat oven to 450 degrees F.
- Toss eggplant, zucchini, olive oil, salt and pepper in a large bowl. Spread out on a large rimmed baking sheet.
- Roast, stirring occasionally until the vegetables are softened and browned in spots, about 20 minutes.
- Transfer to a serving platter. Sprinkle with basil and drizzle with vinegar before serving. Can be served hot, room temperature or cold.
Aged balsamic is a much better choice than regular balsamic of modena because aged balsamic is a more complex vinegar made with a lot of time and care out of Trebbiano and Lambrusco wines. I would go with aged balsamic for this recipe, but a balsamic glaze is a less-expensive alternative.
- Prep Time: 5 mins
- Active Time: 10 mins
- Cook Time: 20 mins
- Category: Side Dishes
- Method: Oven
- Cuisine: American
- Calories: 109
- Sugar: 5 g
- Fat: 8 g
- Carbohydrates: 8 g
- Fiber: 4 g
- Protein: 2 g
Keywords: Eggplant and Zucchini, Roasted Eggplant and Zucchini, Baked zucchini and eggplant, zucchini eggplant recipe