Charred Eggplant and Zucchini
These show-stopping veggies bring the flavor.
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Veggie sides can really make the meal. But, when some of the old standby recipes fall short this Charred Eggplant and Zucchini is a great dish to keep dinnertime interesting and full of flavor. This layered dish is not only healthy, but the long bake time gives it a delightfully charred top that brings out the sweetness in each of the veggies. It might look burned, but it’s actually cooked to perfection. Once you taste these delicious veggies you’ll understand how something so charred can be so good.
Mush of the sweetness in this dish comes from the sliced onions and halved cherry tomatoes. As they bake these two get sweeter and sweeter, creating a natural flavoring for the other vegetables. Since you add them between the other layers this sweetness comes across in every single bite.
The other vegetables are Asian eggplant, chosen for its sliceable shape and small seeds, and some zucchini. You could add other veggies here if you wanted, too. Sliced bell peppers or parsnips or even some carrots would be nice in this dish. Just make sure they are thinly sliced no matter which veggies you add.
After the first round of baking you want to really smash down the veggies using a strong spatula or a flat-bottomed mug. This helps them to cook more evenly and keeps the top layer of vegetable from getting too close to the heating element of the oven.
Then cut into squares to serve. These veggies a great side dish to pasta and with no heavy ingredients you’re getting a lot of flavor without feeling weighed down by your dinner.
This Charred Eggplant and Zucchini is a great change from the usual side dishes and is so full of flavor. If you love roasted or grilled veggie you may find yourself reaching for this easy recipe time and again.
Charred Eggplant and Zucchini
Diet: Gluten-Free Vegan
Ingredients
- 1/3 cup olive oil
- 1 onion, peeled and thinly sliced
- 5 small tomatoes, thinly sliced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- salt and pepper to taste
- 3-4 Asian eggplants, thinly sliced lengthwise
- 3-4 zucchini, thinly sliced lengthwise
- 2-3 garlic cloves, thinly sliced
- 1/2 teaspoon fresh thyme leaves
Preparation
- Preheat oven to 400˚F. Pour 1 tablespoon olive oil into a 9” x 12” baking dish. Add half the onion and a third of the tomatoes to the bottom of dish.
- Combine Italian seasoning, onion powder, garlic powder in small bowl. Apply a small amount to onion and tomatoes then sprinkle with salt and pepper.
- Next add on some of the eggplant and zucchini strips. Sprinkle with some thyme leaves and season with salt and pepper. Add 1 tablespoon oil and some sliced garlic on top.
- Repeat layering tomatoes, eggplant, zucchini, garlic, and spices until all ingredients are used, ending with a layer of zucchini and add remaining onion on top. Pour remaining olive oil on top and press down on mixture with hands.
- Bake for 45 minutes then remove from oven. Carefully press down on veggies with spatula or mug and then return pan to oven for 45 more minutes. Top will be blackened and vegetables will be noticeably reduced in height. Cut into squares to serve.
Recipe adapted from Cooking by the Book.