Eggplant, Zucchini And Tomato Dish

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 a 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’re having 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 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 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

Ingredients

• 2 to 3 zucchini, diced
• 1 eggplant, diced
• 1 cup cherry tomatoes, sliced in half
• 1 onion, diced
• 4 garlic clove, 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

Tags

Fast Prep Cooking: Oven Dairy-free Egg-free No Sweeteners Nut-free Shellfish-free Vegetarian Vegan Budget-friendly

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, 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 cover, and cook for another 10 minutes.
7. Serve topped with fresh herbs.