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ROASTED EGGPLANT AND ZUCCHINI SALAD

Ever stumbled upon a recipe that’s just perfect for those balmy summer evenings? Enter: Roasted Eggplant and Zucchini Salad. An exciting dance of flavors, with charred, tender veggies meeting a zesty dressing, making for an unbeatable duo. Let’s roll up our sleeves and get cooking!
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 25 minutes

Nutritions

Nutrition Facts
ROASTED EGGPLANT AND ZUCCHINI SALAD
Amount per Serving
Calories
120
% Daily Value*
Fat
 
7
g
11
%
Sodium
 
80
mg
3
%
Carbohydrates
 
10
g
3
%
Fiber
 
5
g
21
%
Sugar
 
6
g
7
%
Protein
 
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • Eggplant: 1 large around 400g or 450g for our metric friends
  • Zucchini: 2 medium-sized about 200g or 225g if you’re metrically inclined
  • Olive oil: A generous 2 tablespoons 30ml, which, funnily enough, is still 30ml in metric
  • Lemon zest and juice: From 1 lemon
  • Basil: A good handful torn by hand
  • Salt & Pepper: A pinch or two according to your preference
  • Red pepper flakes: Just a hint – ½ teaspoon or 2.5ml, whichever you prefer
  • Garlic: 2 cloves finely chopped – none of that pre-minced stuff!
  • Feta cheese optional: About a block (100g or 112g for the precise chefs out there)

Instructions

  • Crank up your oven to 400°F (or 205°C for our Celsius-loving friends).
  • Give the eggplant and zucchini a good rinse. Slice the eggplant into hearty rounds and the zucchini into cheerful half-moons.
  • In your favorite mixing bowl, let’s whisk together olive oil, finely chopped garlic, your chosen amount of salt, a crack of black pepper, and those fiery red pepper flakes.
  • Toss those slices of eggplant and zucchini in there. Make sure they’re good and coated!
  • Lay them out on your trusty baking sheet. No overlaps, please!
  • Pop them into the oven. At the halfway mark (around 12 mins), flip ’em over. Aim for that gorgeous golden hue.
  • Once they’ve had their time, let them take a breather outside the oven.
  • Move them to a dish you’re proud of, squeeze that lemon juice over, and scatter those hand-torn basil bits.
  • If you’re in a cheesy mood, crumble some feta on top.
  • One last mix, and there you have it: your very own Roasted Eggplant and Zucchini Salad!

Notes

  • Love that campfire vibe? Try grilling the veggies instead. It’s a game changer.
  • Not a feta fan? Parmesan or even goat cheese can shake things up in this Roasted Eggplant and Zucchini Salad.
  • It’s even better the next day, trust me. Store it in a sealed container, and it’s tomorrow’s lunch sorted!
  • Fancy a pop of color? Toss in some roasted cherry tomatoes.