Baked and Roasted Eggplant and zucchini combined with tomatoes, onions and garlic is a fresh vegetable heavy warm side dish with a medley and mixture of textures and flavors.
Call it Greek or Mediterranean, this dish combines mild and rich Eggplant with sweet and soft zucchini for a unique and non-traditional side dish.
With vegan friendly olive oil and vegetarian friendly ingredients, this is one of the healthiest side dishes you can make.
Oven Roasted Eggplant Zucchini Ingredients
This sheet pan baked eggplant and zucchini bake is a really large side dish that can be easily cut in half for your family by using less vegetables. However, if you use this recipe in its fullness, please note that if you try to roast an eggplant and zucchini squash together on the same sheet pan to cut down a step (broiling) its very hard to flip the pieces for proper and complete browning.
I highly recommend doing both pans separately (as written) for each vegetable.
Here are all the ingredients needed to start this side dish.
- 1 onion – finely chopped down into small pieces
- olive oil
- minced garlic
- 3 large zucchini squash – cut into 1/2″ slices and quartered
- 1 large eggplant – cut into 1/2″ cubes
- salt
- pepper
- dry thyme
- grape tomatoes – quartered
- fresh basil
- lemon juice
Can Graffiti Eggplant be used? Sicilian eggplant, also known as a “Graffiti” eggplant has beautiful stripes and is considered one of the best tasting eggplants. While the stripes do not stay once cooked, Graffiti Eggplant CAN be substituted in place a normal large purple eggplant.
Where is the protein? This particular recipe has no meat proteins as its a vegetable side. However, if you want to turn this dish into a full on meal, just add air fried chicken tenders or Baked Mediterranean Salmon and serve.
Roasting Eggplant & Zucchini {How To}
Prep Onions & Garlic – Add minced onion, 2 tablespoons oil, dried thyme and 1/2 teaspoon salt to a skillet.
Heat onions over medium high heat, until onions are browned, about 10 minutes.
Remove onions from heat and add minced garlic. Mix all ingredients together well.
Fold in quartered tomatoes and set aside.
How to Cook Eggplant in the Oven: Add eggplant cubes, 1 tablespoon oil and 1/2 teaspoon salt in a bowl and mix well. Spread over a baking sheet and broil for 8-10minutes, flipping halfway through, until edges of zucchini begin to brown.
How to Cook Zucchini in the Oven – Add sliced and quartered zucchini, 1 tablespoon oil and 1/2 teaspoon salt in a bowl and mix well. Spread over a baking sheet and broil for 8-10minutes, flipping halfway through, until edges of zucchini begin to brown.
Sheet Pan Eggplant Recipe {without Bread Crumbs}
This oven baked and roasted eggplant and zucchini recipe (without bread crumbs or Parmesan Cheese like many recipes of its nature) is now ready to assemble. Once all vegetables are cooked, move to the next step.
- Add browned zucchini, browned eggplant, and tomato onion mixture to a shallow dish (like a glass casserole dish) and mix well to combine.
- Sprinkle entire recipe with fresh basil leaves and lemon juice and mix once more before serving as a healthy side dish.
More Healthy Side Dish Recipes
If you are ready to skip the carb heavy potatoes and skip the fruit salads for a side dish that is a little nicer to a waist line, try this Baked Greek Salad, with warm delicious red bell peppers and creamy melty goat cheese.
Get started with summer squash casserole, a layering of yellow summer squash and zucchini.
Dreamy layered tomato and zucchini casserole with bread crumbs is one of Pinterest’s favorite side dishes.
Last but not least, if you want that eggplant WITH parmesan, we have that too!
Roasted Eggplant & Zucchini {without Bread Crumbs}
Ingredients
Onion and Tomato Mixture
- 1 onion chopped
- 2 tablespoons olive oil
- 1 tsp dried thyme
- 1 tablespoon minced garlic
- 1/2 tsp salt
- 1 pint grape tomatoes quartered
Roasted Eggplant
- 1 large eggplant cut into 1/2″ cubes
- 1 tablespoon olive oil
- 1/2 tsp salt
- 1/4 th tsp pepper
Roasted Zucchini
- 3 large zucchini squash cut into 1/2″ slices and quartered
- 1 tablespoon olive oil
- 1/2 tsp salt
- 1/4 th tsp pepper
Garnish
- 1/4 cup chopped fresh basil
- 1 tablespoon lemon juice
Instructions
- Add chopped onion, 2 tablespoons olive oil, dried thyme, and 1/2 teaspoon salt to a skillet.
- Heat onion mixture over medium high heat, until onions are browned, about 10 minutes.
- Remove onions from heat and add minced garlic. Mix onions and garlic together well.
- Fold in quartered tomatoes and set skillet aside (off heat).
- In a large mixing bowl, add pieces of zucchini, 1 tablespoon olive oil and 1/2 teaspoon salt in a bowl and mix well.
- Spread zucchini over a baking sheet and broil on HIGH for 8-10minutes, flipping halfway through, until edges of zucchini begin to brown.
- Repeat the process with eggplant. In a mixing bowl, add olive oil, salt and pepper and spread on sheet pan.
- Broil for 7-10 minutes until eggplant begins to brown.
- Once both vegetables are ready, add browned zucchini, brown and cooked eggplant, and tomato onion mixture to a shallow casserole dish or deep sheet pan and mix well to combine all together.
- Sprinkle top of dish with fresh basil leaves and a squeeze of fresh lemon juice and mix once more before serving. Cooked croutons also make a great addition.
Notes
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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