PURPLE ZUCCHINI RECIPES

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ROASTED BABY EGGPLANT, TOMATO, AND ZUCCHINI RECIPE ...



Roasted Baby Eggplant, Tomato, and Zucchini Recipe ... image

I made this up last night looking for something to do with a bag of beautiful baby eggplants I got. They were purple eggplants, but smallish. They were nice because they did not have a lot of seeds. I did not seed the tomatoes and they were just fine. This is ridiculously good. Way beyond the effort it takes to make it. Tastes nice warm or cool.

Provided by homecook626

Categories     Fruits and Vegetables    Vegetables    Eggplant

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 7

4 small purple eggplants, cut into 1 1/2-inch cubes
1 pinch salt and freshly ground pepper to taste
5 Roma (plum) tomatoes, or more to taste, cut into 1 1/2-inch cubes
2 zucchini, cut into 1 1/2-inch cubes
1 large yellow onion, cut into 1 1/2-inch cubes
5 cloves garlic, or more to taste, peeled
2 tablespoons olive oil, or to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
  • Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes.
  • Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper.
  • Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add olive oil as necessary to assure the eggplant cubes are coated. Spread the vegetable mixture onto the prepared baking sheet.
  • Roast in preheated oven until the vegetables are tender, about 30 minutes.

Nutrition Facts : Calories 92.6 calories, CarbohydrateContent 14.6 g, FatContent 3.9 g, FiberContent 6.9 g, ProteinContent 2.7 g, SaturatedFatContent 0.6 g, SodiumContent 28.8 mg, SugarContent 6.3 g

ZUCCHINI AND POTATO BAKE RECIPE | ALLRECIPES



Zucchini and Potato Bake Recipe | Allrecipes image

This is a very easy and delicious dish that I like to make as a side dish for my summer barbecues.

Provided by Jana

Categories     Side Dish    Vegetables    Squash    Zucchini

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 9

2 medium zucchini, quartered and cut into large pieces
4 medium potatoes, peeled and cut into large chunks
1 medium red bell pepper, seeded and chopped
1 clove garlic, sliced
½ cup dry bread crumbs
¼ cup olive oil
paprika to taste
salt to taste
ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
  • Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Nutrition Facts : Calories 242.7 calories, CarbohydrateContent 35 g, FatContent 9.8 g, FiberContent 4.8 g, ProteinContent 5.1 g, SaturatedFatContent 1.4 g, SodiumContent 108 mg, SugarContent 3.6 g

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