Lets not forget the Garlic Roasted Eggplant and (MORE) Zucchini

We 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!