ROASTED EGGPLANT AND ZUCCHINI
Roasted Zucchini and Eggplant, a tasty oven-baked vegetable recipe with only 5 ingredients and ready in 30 minutes. Enjoy as a side dish, on top of rice, or combined with a salad!
Provided by Kristina Todini, RDN
Categories Salads + Side Dishes
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven and prep veggies: Preheat oven to 400 degrees F (200 C), then wash and cut vegetables. Slice the ends off of zucchini, then cut into 1/4 inch (1/2 centimeter) slices. Slice the top and bottom off the eggplant, then stand the vegetable up and cut into 1-inch slices lengthwise. Then cut the eggplant slices into 1" cubes.
- Season vegetables: Place sliced zucchini and eggplant on a sheet pan and combine with a drizzle of olive oil. Once completely coated in oil, season the vegetables with sliced garlic, salt, pepper and any other dried or fresh herbs that you prefer.
- Roast vegetables: Bake veggies in the oven until soft and brown around the edges, which will take about 25 minutes. 10-15 minutes into cooking, toss the vegetables so they brown on all sides. Remove from the oven and serve immediately as a side dish, or let them cool and mix into salads.
Nutrition Facts : ServingSize 1 serving, Calories 84 kcal, Carbohydrate 12 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Sodium 21 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 4 g
EGGPLANT PASTA WITH MOZZARELLA
Bring together a chunky veggie sauce and spaghetti for our Eggplant Pasta with Mozzarella. With zucchini, tomatoes, garlic, the mozzarella and basil make this eggplant pasta memorable for any day of the week!
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook spaghetti as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium heat. Add eggplant, onions and garlic; cook and stir 10 min. Stir in tomatoes, zucchini, vinegar and pepper; cook 10 min. or until vegetables are tender and sauce is thickened, stirring occasionally.
- Drain spaghetti; place in large bowl. Add sauce, cheese and basil; mix lightly.
Nutrition Facts : Calories 560, Fat 27 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 40 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 24 g
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- Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. In 12-inch skillet cook zucchini, sweet pepper, onion, eggplant, garlic, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper in hot oil over medium-high heat for 10 to 15 minutes or until vegetables are tender, stirring occasionally.
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