Best Roasted Eggplant Medley Recipes

Roasted Rosemary Zucchini and Eggplant Medley image

Provided by Parsley

Categories Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

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, Fat 5, SaturatedFat 0.7, Sodium 231.1, Carbohydrate 12.6, Fiber 4.4, Sugar 7.5, Protein 2.4

Roasted Eggplant Medley image

Yield Serves 4

Number Of Ingredients 10

3 tablespoons olive oil
1 medium-large eggplant, cut into 3/4-inch cubes
2 medium zucchini, cut into 3/4-inch cubes
4 plum tomatoes, cut into 3/4-inch cubes
2 teaspoons ground cumin
1 large green onion, chopped
1 tablespoon fresh lemon juice
1 tablespoon minced fresh mint
1 tablespoon minced fresh cilantro
1 large garlic clove, pressed

Steps:

Preheat broiler. Brush heavy large baking sheet with 1 tablespoon olive oil. Combine eggplant, zucchini, and tomatoes on baking sheet. Drizzle with remaining olive oil; toss well. Sprinkle with cumin. Season with salt and pepper. Broil until eggplant begins to brown and vegetables are tender, stirring frequently, about 20 minutes. Transfer to bowl; cool slightly. Mix in remaining ingredients. Season with salt and pepper. Serve warm or at room temperature.