Corn-Free,
Dairy-free,
Diabetic friendly,
eggplant,
from scratch,
slow food,
Summer,
summer squash,
Vegan,
Wheat-free,
whole food,
Zucchini
Lets not forget the Garlic Roasted Eggplant and (MORE) Zucchini
12:39 PMWe had a family get-together at our place last weekend and I decided I wanted to include eggplant in the menu. Everything else on the menu required space on the grill, so I decided to go ahead and roast the veggies in the oven. These were great served hot from the oven, and equally great served cold the next day on dinner salads.
Super Easy Garlic Roasted Eggplant and Zucchini
3 medium eggplants
3 medium summer squash
olive oil
seasalt to taste
garlic powder (or minced garlic, or garlic scapes) to taste
black pepper to taste
Optional lemon juice
Preheat the oven to 400f. Line 2 large baking sheets with aluminium foil. Slice the eggplant and summer squash in half, and then lengthwise in 1/2 inch slices. Place the veggies onto the baking sheet with the skin side down. Brush
each piece with olive oil and season with salt pepper, and garlic powder (or fresh minced garlic).
Roast in the oven for 20-35 minutes, until softened and golden-brown. Serve with a wedge of lemon, if desired.
Enjoy!
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