Name: Roasted Baby Eggplant, Tomato, and Zucchini
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: 8
Cuisine: US
Ingredients: 4 small purple eggplants, cut into 1 1/2-inch cubes; 1 pinch salt and freshly ground pepper to taste; 5 Roma (plum) tomatoes, or more to taste, cut into 1 1/2-inch cubes; 2 zucchini, cut into 1 1/2-inch cubes; 1 large yellow onion, cut into 1 1/2-inch cubes; 5 cloves garlic, or more to taste, peeled; 2 tablespoons olive oil, or to taste

Eggplant

Roasted Baby Eggplant, Tomato, and Zucchini

Aug 27, 2024
by Itzel Beatty
- 4.6 / 5 ( 23 Ratings)
15 Likes

PREP TIME

20 mins
COOK TIME

30 mins
TOTAL TIME

1 hrs 20 mins
SERVING

8 People
VIEWS

69

Discover the simple magic of transforming humble vegetables into a vibrant and flavorful dish. This roasted medley celebrates the natural sweetness of baby eggplant, ripe tomatoes, and tender zucchini, creating a delightful side that's both effortless and impressive.

Ingridients

Adjust Servings

4 small purple eggplants, cut into 1 1/2-inch cubes

1 pinch salt and freshly ground pepper to taste

5 Roma (plum) tomatoes, or more to taste, cut into 1 1/2-inch cubes

2 zucchini, cut into 1 1/2-inch cubes

1 large yellow onion, cut into 1 1/2-inch cubes

5 cloves garlic, or more to taste, peeled

2 tablespoons olive oil, or to taste

Nutrition

Carbohydrate

24 g
Cholesterol

0 mg
Fiber

7 g
Protein

3 g
Saturated Fat

1 g
Sodium

44 mg
Sugar

10 g
Fat

4 g
Unsaturated Fat

0 g

DIRECTIONS

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01 Step

Recipe View Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil. (5 minutes)

02 Step

Recipe View Place baby eggplant into a colander set over a large bowl. Sprinkle salt liberally over eggplant; let sit to drain for 30 minutes. (35 minutes)

03 Step

Recipe View Toss together tomatoes, zucchini, onion, and garlic in a second large bowl. Drizzle with olive oil and toss to coat; season with salt and pepper. (5 minutes)

04 Step

Recipe View Rinse baby eggplant to remove salt and pat dry with paper towels; add to tomato mixture and stir. Add more olive oil as needed to ensure eggplant is coated. Spread onto the prepared baking sheet. (10 minutes)

05 Step

Recipe View Roast in the preheated oven until vegetables are tender, about 30 minutes. (30 minutes)

For extra flavor, try adding a sprinkle of dried oregano or basil before roasting.
Feel free to substitute other vegetables, such as bell peppers or mushrooms.
Roasting time may vary depending on your oven; check vegetables for tenderness after 25 minutes.

Itzel Beatty

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 23 Ratings)

Total Reviews: (3)

Clark Mccullough
May 4, 2025
So easy to make and the flavors are fantastic. A new family favorite!
Rhiannon Marvin
Apr 18, 2025
I didn't have Roma tomatoes, so I used cherry tomatoes instead. Worked perfectly!
Delta Lindgren
Feb 28, 2025
Absolutely delicious! I added some balsamic glaze at the end, and it was amazing.

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Roasted Baby Eggplant, Tomato, and Zucchini

Ingridients

Nutrition

DIRECTIONS

Itzel Beatty

Written by

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