Your Healthy Side Dish: Roasted Eggplant and Zucchini
If you like hearty side dishes, you will love this one. But, first, let me help convince you why you should fall in love with eggplant.
Ingredients
- 1 each eggplant
- 2 each zucchini about 7-8” in length and about 1.5 - 2” in diameter
- 1/2 cup olive oil
- 1 tbps salt
- 1 tsp pepper
- aged balsamic I prefer aged balsamic vinegar, but you can use regular balsamic
- basil optional but recommended
Instructions
- To begin with, you will want to peel the skin off your eggplant, or don’t if you are already an eggplant aficionado and you know that you love it. Then, you are going to cut it into 1” cubes. Your zucchini should be cut similarly to help balance the ingredients nicely.
- Preheat your oven to 450 degrees Fahrenheit
- Add your eggplant into a large bowl. At this point, I like to drizzle in my olive oil to make sure the eggplant cubes get covered nicely and gently mix.
- Add your zucchini and gently mix.
- Add your salt and pepper and make sure that everything is mixed evenly.
- Once you have combined everything, it’s time to spread it all out on a large rimmed baking sheet.
- Place it in the oven and roast for 20 minutes. *Halfway through, you will want to use a spatula to stir as you expose the other side of the cubes.
- Pull it out of the oven and let it sit for a couple of minutes to cool.
- Drizzle your favorite balsamic over the top and add Basil leaves if desired.
Notes
*Please note that I prefer to use ALL ORGANIC ingredients.*
Nutrition
Calories: 240kcalCarbohydrates: 0.3gProtein: 0.1gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 1433mgPotassium: 9mgFiber: 0.1gSugar: 0.02gVitamin A: 4IUVitamin C: 0.1mgCalcium: 3mgIron: 0.2mg
Tried this recipe?Let us know how it was!