Roasting veggies are one of my favorite weeknight meals. You may be wondering why? It helps me cook a boatload of veggies at once, and then, I can eat them the next day as leftovers with my next meal. Yum! This week I made roasted eggplant, zucchini, and tomatoes. This recipe is ideal for Meatless Mondays!
When roasting eggplants and zucchini in the oven, it's important to sweat them. This process helps them dry out more, resulting in a more crispy roasted vegetable.
Roasted Eggplant Zucchini Tomatoes Recipe Ingredients:
2 eggplant (cut in thin slices, then sweat for 12 hours on paper towels)
2 zucchini (cut in thin slices, then sweat for 6 hours on paper towels)
4 tomatoes (cut into ½ inch slices)
2 tablespoon of olive oil
1 tablespoon oregano dried
1 tablespoon granulated garlic
Salt and pepper to taste
Course Kosher salt for sweating the Eggplant and Zucchini
Tools needed for this recipe:
Paper towels
Cookie sheets
Wire racks
Large bowl
Nonstick spray
Roasted Eggplant Zucchini Tomatoes Recipe Instructions:
Preheat the oven to 425 degrees.
Slice the eggplant into long thin (¼ to ½ inch) strips. Layout a paper towel on a plate. Lay the eggplant down on the paper towel. Add a sprinkle of Kosher salt on the eggplant slices. Then, add another paper towel and place more eggplant slices on them and add kosher salt. Repeat this until you have layered all the eggplants. Then cover the top of the eggplant with one last paper towel. Let sweat for at least 12 hours. Have way through, turn the eggplant slices over onto new paper towels and add salt again to the other side.
Now it is time to do the same thing with the zucchini. Repeat this process above to sweat the zucchini.
Slice the tomatoes about ½ inch in thickness.
After the sweating period, add all the ingredients to a large bowl. Then toss with 2 tablespoon of olive oil, 1 tablespoon oregano dried, 1 tablespoon granulated garlic and salt and pepper to taste so that it is completely covered. If it looks dry and not completely coated, add more olive oil.
Next, using a rack and a cookie sheet, spray the cookie sheet rack with nonstick spray. This will help the veggies not stick too much when roasting.
Lay out the slices of the eggplant, zucchini, and tomatoes.
Place the baking sheet and rack with veggies on it in the oven for 20 minutes. Turn the veggies over and cook for another 10-15 minutes or until roasted and browned lightly.
Pull the baking sheet out and let cool for about 10 minutes or until easy to handle.
On a cutting board, chop up all the sliced zucchini eggplant and tomatoes.
Add to a bed of cauliflower rice (premade or made from scratch).
Enjoy!
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Ingredients
- 2 eggplant (cut in thin slices, then sweat for 12 hours on paper towels)
- 2 zucchini (cut in thin slices, then sweat for 6 hours on paper towels)
- 4 tomatoes (cut into ½ inch slices)
- 2 tablespoon of olive oil
- 1 tablespoon oregano dried
- 1 tablespoon granulated garlic
- Salt and pepper to taste
- Course Kosher salt for sweating the Eggplant and Zucchini
Instructions
- Preheat the oven to 425 degrees.
- Slice the eggplant into long thin (¼ to ½ inch) strips. Layout a paper towel on a plate. Lay the eggplant down on the paper towel. Add a sprinkle of Kosher salt on the eggplant slices. Then, add another paper towel and place more eggplant slices on them and add kosher salt. Repeat this until you have layered all the eggplants. Then cover the top of the eggplant with one last paper towel. Let sweat for at least 12 hours. Have way through, turn the eggplant slices over onto new paper towels and add salt again to the other side.
- Now it is time to do the same thing with the zucchini. Repeat this process above to sweat the zucchini.
- Slice the tomatoes about ½ inch in thickness.
- After the sweating period, add all the ingredients to a large bowl. Then toss so that it is completely covered. If it looks dry and not completely coated, add more olive oil.
- Next, using a rack and a cookie sheet, spray the cookie sheet rack with nonstick spray. This will help the veggies not stick too much when roasting.
- Lay out the slices of the eggplant, zucchini, and tomatoes.
- Place the baking sheet and rack with veggies on it in the oven for 20 minutes. Turn the veggies over and cook for another 10-15 minutes or until roasted and browned lightly.
- Pull the baking sheet out and let cool for about 10 minutes or until easy to handle.
- On a cutting board, chop up all the sliced zucchini eggplant and tomatoes.
- Add to a bed of cauliflower rice (premade or made from scratch).
Below is the finished dish. What do you think? It makes a good amount so you will definitely have extra for a family of four.
If you decide to try this Roasted Eggplant Zucchini Tomatoes recipe, please leave us a rating in the recipe section! We would love to hear from you.
Below are some other recipes we found that use the same ingredients.
Char-Baked Tomato, Zucchini and Eggplant
Layered Eggplant, Zucchini and Tomato Casserole
