Cookwith

Name: Roasted Eggplant and Zucchini Medley
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 large eggplant, diced; 2 medium zucchinis, sliced into half-moons; 3 tablespoons olive oil; 1 teaspoon sea salt; 1/2 teaspoon black pepper; 1 teaspoon dried oregano; 1 tablespoon balsamic vinegar; 2 cloves garlic, minced; 1 tablespoon fresh lemon juice; 2 tablespoons fresh parsley, chopped

Roasted Eggplant and Zucchini Medley

GingerCherry5442

Inspired by Samin Nosrat's emphasis on the balance of salt, fat, acid, and heat, this Roasted Eggplant and Zucchini Medley is a vibrant, flavorful side dish that pairs beautifully with cooked chicken. The eggplant and zucchini are roasted to perfection, absorbing the aromatic blend of olive oil, garlic, and oregano. A drizzle of balsamic vinegar and a squeeze of fresh lemon juice add a delightful tang, while fresh parsley finishes the dish with an herby brightness. It's a simple yet sophisticated way to elevate your lunch.

Ingredients

Instructions

Preheat your oven to 425°F (220°C).
In a large bowl, combine the diced eggplant and sliced zucchini with olive oil, sea salt, black pepper, and dried oregano. Toss well to coat evenly.
Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
In a small bowl, mix the balsamic vinegar, minced garlic, and lemon juice.
Once the vegetables are roasted, drizzle the balsamic mixture over them and toss gently to coat.
Transfer to a serving dish and sprinkle with fresh parsley. Serve warm or at room temperature alongside your cooked chicken.