Description
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.
Ingredients
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
Instructions
- 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.
Notes
Ingredient Note:
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
Nutrition
- 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