Steps to Prepare Roasted Eggplant And Zucchini

Roasted Garlic Zucchini And Tomatoes

Toss zucchini and eggplant with 3 tablespoons oil.

Recipe Summary Roasted Garlic Zucchini And Tomatoes

This is my husband's favorite way to eat up summer's 'never-ending' supply of zucchini and tomatoes. Goes great with grilled chicken or fish, or toss it with some cooked pasta. Grape or cherry tomatoes work well too.

Ingredients | Roasted Eggplant And Zucchini

2 zucchini cut in half lengthwise, then cut into 1/2-inch half moons

2 cups quartered ripe tomatoes

½ onion, minced

3 cloves garlic, minced

½ teaspoon crushed red pepper flakes

¼ cup olive oil

salt and pepper to taste

½ cup grated Parmesan cheese

1 tablespoon chopped fresh basil

Directions

Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.

Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.

Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.

Info | Roasted Eggplant And Zucchini

prep: 15 mins cook: 18 mins total: 33 mins Servings: 4 Yield: 4 servings

TAG : Roasted Garlic Zucchini And Tomatoes

Side Dish, Vegetables, Tomatoes,

Images of Roasted Eggplant And Zucchini

Roasted Eggplant And Zucchini : Add the remaining 2 tablespoons oil, eggplant, zucchini, tomatoes and salt to the pan and cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes.