Roasted Zucchini and Eggplant
Wondering what to do with the plethora of zucchini you are seeing in the supermarkets these days? This Roasted Zucchini and Eggplant dish is so tasty that you will be amazed that there is almost nothing added to the vegetables. When vegetables are in season, I really like to highlight the flavor of the vegetable. Sometimes adding nothing more than olive oil and salt can do the trick. In this case, I added some fresh dill because I’m one of those people who thinks that anything will dill is delicious. I wasn’t wrong My in house critic agreed. I had prepared this for dinner and actually had to tell him to leave me some before dinner even started! Obviously, there were no leftovers and that is all the endorsement I need. When choosing zucchini look for the thin ones. They have a lot more flavor and are less watery. Leave out the eggplant if you don’t care for it. Feel free to experiment with other veggies as well.
My stash from the farmers market
The ingredients. So simple
Up close. How pretty
About to go in the oven
White eggplant turns brown in the oven
The finished dish
- 6 small zuchinnis sliced thin
- 3 small eggplants cut into cubes
- 1 bunch dill chopped
- 6 tablespoons olive oil
- ½ teaspoon salt
- Toss vegetables with olive, oil, salt and dill
- Roast at 400 for ½ hour
- Serve sprinkled with a bit of fresh dill
Our family loves this dish. I prefer it roasted until it’s brown/caramelized.
I like it that way too!
I agree with Heshy!
Of course you do.. I suspect you are the one preparing it