ROASTED EGGPLANT SQUASH AND ZUCCHINI RECIPE RECIPES

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

Ingredients

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

ROASTED ROSEMARY ZUCCHINI AND EGGPLANT MEDLEY RECIPE ...

Roasted Rosemary Zucchini and Eggplant Medley Recipe ... image

Great veggie side dish to roast in the oven or in a foil pan on the grill. I like to prepare it for roasting a couple of hours ahead to let the flavors blend.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 large eggplant, sliced
3 medium zucchini, sliced (about 5-6 cups or use a combo of yellow squash and green zucchini)
1/2 cup thinly sliced onion
3 garlic cloves, minced
2 tablespoons olive oil
1/4 cup balsamic vinegar
1 teaspoon sugar
3/4 teaspoon kosher salt
1/2 teaspoon pepper
5 sprigs fresh rosemary

Steps:

Place sliced eggplant, zucchini and onions in a large bowl.
Add all remaining ingredients and toss to coat well. Pour into a baking dish or foil pan and bake at 450°F for about 25-30 minutes or until desired tenderness. Or place foil pan on grill and grill for approximately 20-25 minutes or until desired tenderness.

Nutrition Facts : Calories 98.5, FatContent 5, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 231.1, CarbohydrateContent 12.6, FiberContent 4.4, SugarContent 7.5, ProteinContent 2.4

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