Roasted Rosemary Zucchini and Eggplant Medley

Elevate your vegetable side dish game with this Roasted Rosemary Zucchini and Eggplant Medley—a vibrant blend of zucchini, eggplant, and juicy cherry tomatoes, all infused with the earthy aroma of fresh rosemary and garlic. This easy-to-make recipe roasts the vegetables to perfection, creating tender bites with a hint of caramelization that bursts with flavor. Tossed in olive oil and seasoned with a touch of salt, black pepper, and optional red pepper flakes for a bit of heat, this dish is a versatile crowd-pleaser. Serve it warm as a wholesome side or pair it with quinoa, rice, or couscous for a satisfying vegetarian main course. Ready in just 40 minutes, this roasted vegetable medley brings a rustic, Mediterranean flair to your table.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium zucchini
• 1 large eggplant
• 1.5 cups cherry tomatoes
• 3 whole garlic cloves
• 2 sprigs fresh rosemary
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.25 teaspoons red pepper flakes (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

Step 2

Wash and dry the zucchini and eggplant. Slice the zucchini into 1/4-inch thick rounds and the eggplant into 1/2-inch cubes.

Step 3

In a large mixing bowl, combine the zucchini, eggplant, and cherry tomatoes. Peel and finely mince the garlic cloves, and then add them to the bowl.

Step 4

Strip the leaves from the rosemary sprigs and chop them finely. Add the rosemary, olive oil, salt, black pepper, and optional red pepper flakes to the vegetable mixture. Toss everything well to ensure the vegetables are evenly coated.

Step 5

Spread the vegetables in a single layer on the prepared baking sheet, making sure they aren’t overcrowded (this helps them roast rather than steam).

Step 6

Place the baking sheet in the preheated oven and roast for 20-25 minutes, stirring halfway through, until the zucchini and eggplant are tender and slightly caramelized.

Step 7

Remove from the oven and allow the medley to cool slightly before serving.

Step 8

Serve warm as a side dish or over cooked quinoa, rice, or couscous for a hearty vegetarian main course.

Nutrition Facts

Serving size	(1275.8g)

Amount per serving	% Daily Value*
Calories	736.7

Total Fat 44.8g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 4.8g
Cholesterol 0mg	0%
Sodium 6866.6mg	0%
Total Carbohydrate 79.9g	0%
Dietary Fiber 25.9g	0%
Total Sugars 55.8g
Protein 12.9g	0%

Vitamin D 0IU	0%
Calcium 168.8mg	0%
Iron 4.4mg	0%
Potassium 2914.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.1%

Protein: 6.7%

Carbs: 41.3%