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!
