Eggplant, Zucchini And Tomato Dish Recipe

This vegetable-filled side dish is a flavorful mix of fresh vegetables and herbs roasted in the oven and lightly coated in olive oil.

These roasted vegetables would be excellent to serve over the main protein, like fish or chicken. If you're looking to add a bit of citrus flavor, squeeze a bit of lemon or orange to give this dish a hint of zest.

If you have vegetarian or vegan friends over for dinner, this would be a good side dish to prepare for both meat- and non-meat eaters.  

You could also pair it with a starchy vegetable like sweet potatoes or butternut squash in lieu of serving bread or rice. If you do choose to squeeze a bit of citrus over this veggie-filled dish, you can serve it with a paired citrus chicken dish.

If you don't like eggplant or have a difficult time finding it at your local grocery store, you can swap eggplant out for another vegetable like green beans or carrots.

However, if you decide to make a swap, be sure you adjust the cooking time, especially if you are substituting a starchy vegetable. 

Eggplant, Zucchini And Tomato Dish Recipe

Serves: 4 Prep: 15 min Cook: 35 min

Ingredients

• 2 to 3 zucchini, diced
• 1 eggplant, diced
• 1 cup cherry tomatoes, sliced in half
• 1 onion, diced
• 4 garlic cloves, minced
• 2 tbsp. olive oil
• 2 tbsp. fresh basil, minced
• 2 fresh parsley, minced
• 2 tbsp. coconut oil
• Sea salt and freshly ground black pepper

Preparation

1. Preheat the oven to 375 F.
2. Grease a baking dish with coconut oil.
3. In a bowl, combine all the vegetables, garlic, olive oil, and fresh herbs and season to taste.
4. Transfer the vegetable mix to the greased baking dish.
5. Bake in the preheated oven for 20 to 25 minutes, covered.
6. Remove the cover, and cook for another 10 minutes.
7. Serve topped with fresh herbs.

Eggplant, Zucchini And Tomato Dish Recipe

A vegetable-filled side dish packing plenty of flavor. Pairs well with chicken, pork or fish.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 35 mins

Total Time 50 mins

Course Side Dish

Cuisine American

Servings 4 people

Calories 196 kcal

Ingredients

  

1x2x3x

• 2 to 3 zucchini diced
• 1 eggplant diced
• 1 cup cherry tomatoes sliced in half
• 1 onion diced
• 4 garlic cloves minced
• 2 tbsp. olive oil
• 2 tbsp. fresh basil minced
• 2 fresh parsley minced
• 2 tbsp. coconut oil
• Sea salt and freshly ground black pepper

Instructions

 

• Preheat the oven to 375 F.
• Grease a baking dish with coconut oil.
  2 tbsp. coconut oil
• In a bowl, combine all the vegetables, garlic, olive oil, and fresh herbs and season to taste.
  2 to 3 zucchini, 1 eggplant, 1 cup cherry tomatoes, 1 onion, 4 garlic cloves, 2 tbsp. olive oil, Sea salt and freshly ground black pepper, 2 fresh parsley
• Transfer the vegetable mix to the greased baking dish.
• Bake in the preheated oven for 20 to 25 minutes, covered.
• Remove the cover, and cook for another 10 minutes.
• Serve topped with fresh herbs.
  2 tbsp. fresh basil

Nutrition

Calories: 196kcalCarbohydrates: 15gProtein: 3gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 17mgPotassium: 676mgFiber: 5gSugar: 9gVitamin A: 837IUVitamin C: 34mgCalcium: 56mgIron: 1mg

Keyword eggplant, tomato, zucchini

Tried this recipe?Let us know how it was!