Go Back
- 2 medium zucchinis, sliced into rounds - 1 large eggplant, cut into cubes - 1 red bell pepper, chopped - 1 yellow onion, sliced - 3 cloves garlic, minced - 3 tablespoons olive oil - 2 teaspoons dried oregano - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh basil leaves for garnish To slice zucchini and eggplant, start with a sharp knife. Cut the ends off the zucchini first. For eggplant, remove the stem and cut it into cubes. Making even slices helps with cooking. Use a cutting board to keep your work area safe. A ruler can help you measure the thickness if needed. If you want a twist, try adding other veggies. Bell peppers, mushrooms, or cherry tomatoes work well. For herbs and spices, consider thyme, rosemary, or even chili powder for a kick. You can change the flavor by mixing things up! Start by washing your zucchinis and eggplant under cool water. Use a clean cutting board for safety. Slice the zucchinis into rounds about half an inch thick. For the eggplant, cut it into cubes around one inch in size. You want all pieces to be similar for even cooking. Next, take a large bowl. Add the sliced zucchini, eggplant cubes, chopped red bell pepper, sliced onion, and minced garlic. Make sure everything is in there before moving on. Now, let’s add some flavor! Drizzle three tablespoons of olive oil over the veggies. Sprinkle two teaspoons of dried oregano and one teaspoon of smoked paprika on top. Don’t forget to add salt and pepper to taste. Use your hands or a large spoon to toss everything together. Make sure every piece is coated with oil and spices. Proper seasoning is key for a tasty dish. Preheat your oven to 425°F (220°C). Spread your seasoned veggies evenly on a large baking sheet lined with parchment paper. Ensure they aren’t crowded. Roast them for about 25 to 30 minutes. Halfway through, stir them around. This helps them cook evenly. Check for doneness by poking a piece with a fork. If it goes in easily, they’re ready! Enjoy your roasted zucchini and eggplant as a flavorful side dish. For the complete recipe, refer to the Full Recipe section. To avoid soggy vegetables, make sure to cut them evenly. This helps them cook at the same rate. Also, spread them out on the baking sheet. If they are too close, they will steam instead of roast. Use parchment paper to help with sticking and easy cleanup. For nice caramelization, ensure your oven is hot enough. Set it to 425°F (220°C) before you start. The high heat helps create that golden brown color on the veggies. Don’t forget to stir them halfway through. This ensures even browning. When it comes to garnishing, fresh basil leaves add color and flavor. Scatter them over the roasted vegetables just before serving. You can also sprinkle some crumbled feta cheese for a salty twist. For plating, use a shallow bowl or a wooden board. This way, the colors shine. Consider adding a drizzle of balsamic glaze on top. It adds a nice visual touch and a sweet tang. If you want to make more, just double the recipe. Use two baking sheets to spread out the veggies. This allows for better heat circulation. If you have a large oven, you can roast multiple pans at once. Just remember to rotate them. Switch their positions halfway through roasting. This will ensure all the vegetables cook evenly. Cooking in batches can save time and give you more delicious food to enjoy! {{image_2}} Adding protein makes this dish even better. You can use chicken, tofu, or chickpeas. For chicken, cut it into small pieces. Cook it for about 15-20 minutes with the veggies. Tofu needs a quick press to remove extra water. Cut it into cubes and add it for the last 10 minutes. Chickpeas can go in with the other veggies. They only need the full roasting time. Want to spice things up? Add chili flakes or jalapeños for a kick. Sprinkle about half a teaspoon of chili flakes over the veggies before roasting. If you like fresh heat, add sliced jalapeños. You can also try spicy seasonings like cayenne pepper or smoked paprika. These will add depth to the dish. For a Mediterranean feel, add feta cheese or olives. Feta adds a nice salty touch. Crumble it over the veggies right before serving. Olives can add a briny flavor. Slice them and mix them in during the last five minutes of roasting. Change your herbs to include basil or thyme. These herbs work well with the cheese and olives. By mixing in these variations, your roasted zucchini and eggplant will shine on any plate. For the full recipe, check out the details above. To keep your roasted zucchini and eggplant fresh, store them in the fridge. Use an airtight container. This helps prevent moisture loss and keeps the flavors strong. Make sure the vegetables cool down before sealing. You can enjoy leftovers for about three days. When reheating, the oven is best. Preheat it to 350°F (175°C). Place the vegetables on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10-15 minutes or until warm. If you want, you can also microwave them. Just add a splash of water and cover the bowl. This keeps them from drying out. To freeze, first let the vegetables cool completely. Then, spread them out on a baking sheet and freeze until firm. This stops them from sticking together. After they freeze, move them to a freezer-safe bag. They can stay frozen for up to three months. To use, thaw them in the fridge overnight. You can also cook them straight from the freezer. Just add a few extra minutes to your cooking time. For the complete recipe, check out the Full Recipe. Roast zucchini and eggplant for 25-30 minutes at 425°F (220°C). This time gives you tender and golden veggies. Stir them halfway for even cooking. Check for a soft texture and nice browning to know they are done. Yes, you can use frozen zucchini or eggplant. Frozen veggies save time and are easy to use. However, they may not be as firm when cooked. If you use them, roast them a little longer. Thawing first can help, but this might make them watery. Roasted zucchini and eggplant are great with many meals. They work well as a side for grilled chicken or fish. You can mix them into pasta or grain salads. Adding them to wraps or sandwiches adds flavor and nutrition. For more ideas, check out the Full Recipe. Roasting vegetables like zucchini and eggplant is simple and fun. We discussed key ingredients, preparation tips, and how to roast them to perfection. I shared ways to add proteins, spices, or make it a Mediterranean dish. Remember to store leftovers properly for freshness and enjoy them later. With these steps, you can make tasty roasted veggies for any meal. Now go ahead and try these recipes; your taste buds will thank you!

Roasted Zucchini and Eggplant

Discover the delicious flavors of roasted zucchini and eggplant delight in this easy recipe! Learn how to perfectly roast fresh zucchini, tender eggplant, and vibrant bell peppers for a healthy, colorful dish. Perfect as a side or a main course, it's packed with flavor from garlic, oregano, and smoked paprika.
Print Recipe Pin Recipe

Ingredients
  

2 medium zucchinis, sliced into rounds

1 large eggplant, cut into cubes

1 red bell pepper, chopped

1 yellow onion, sliced

3 cloves garlic, minced

3 tablespoons olive oil

2 teaspoons dried oregano

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine the sliced zucchini, cubed eggplant, chopped red bell pepper, sliced onion, and minced garlic.

      Drizzle the olive oil over the vegetables and sprinkle with dried oregano, smoked paprika, salt, and pepper.

        Toss all the ingredients together until the vegetables are well coated with the oil and seasonings.

          Spread the mixture out evenly on a large baking sheet lined with parchment paper, ensuring the vegetables are not overcrowded.

            Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the vegetables are golden brown and tender.

              Once done, remove from the oven and allow to cool slightly before serving.

                Garnish with fresh basil leaves before plating.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4