For extra flavor, try adding a sprinkle of dried oregano or basil before roasting. Feel free to substitute other vegetables, such as bell peppers or mushrooms. Roasting time may vary depending on your oven; check vegetables for tenderness after 25 minutes.
Roasted Baby Eggplant, Tomato, and Zucchini
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs 20 mins
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SERVING8 People
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VIEWS69
Discover the simple magic of transforming humble vegetables into a vibrant and flavorful dish. This roasted medley celebrates the natural sweetness of baby eggplant, ripe tomatoes, and tender zucchini, creating a delightful side that's both effortless and impressive.
Ingridients
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Nutrition
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Carbohydrate24 g
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Cholesterol0 mg
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Fiber7 g
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Protein3 g
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Saturated Fat1 g
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Sodium44 mg
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Sugar10 g
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Fat4 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil. (5 minutes)
02 Step
Recipe View Place baby eggplant into a colander set over a large bowl. Sprinkle salt liberally over eggplant; let sit to drain for 30 minutes. (35 minutes)
03 Step
Recipe View Toss together tomatoes, zucchini, onion, and garlic in a second large bowl. Drizzle with olive oil and toss to coat; season with salt and pepper. (5 minutes)
04 Step
Recipe View Rinse baby eggplant to remove salt and pat dry with paper towels; add to tomato mixture and stir. Add more olive oil as needed to ensure eggplant is coated. Spread onto the prepared baking sheet. (10 minutes)
05 Step
Recipe View Roast in the preheated oven until vegetables are tender, about 30 minutes. (30 minutes)
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Please Rate
Clark Mccullough
May 4, 2025So easy to make and the flavors are fantastic. A new family favorite!
Rhiannon Marvin
Apr 18, 2025I didn't have Roma tomatoes, so I used cherry tomatoes instead. Worked perfectly!
Delta Lindgren
Feb 28, 2025Absolutely delicious! I added some balsamic glaze at the end, and it was amazing.