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Eggplant and Zucchini Baked in The Oven Recipe

Eggplant and Zucchini Baked in The Oven Recipe

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dishes, Vegetarian
Cuisine International
Servings 6
Calories 119 kcal


  • 1 large eggplant, thinly sliced
  • 2 zucchines, thinly sliced
  • 16 cherry tomatoes
  • 10 spring potatoes, parboiled with skins and cut in half
  • 10 cloves of garlic, coarsley chopped
  • 2 tablespoons capers
  • Fresh thyme and rosemary sprigs
  • Sea salt
  • Freshly ground pepper
  • 4 tablespoons olive oil


  • #This is another version of roasting vegetables that is very easy. Whenever there are some left-over vegetables in your refrigerator, try using them up in this recipe.# Preheat oven to 425 °F / 220 °C.
  • Drizzle some oil on vegetable slices and salt generously. Layer vegetables in an oiled oven-proof dish.
  • Scatter cherry tomatoes, potatoes, garlic and capers between the layers of vegetable Slices. With your fingers or a fork, wiggle the layers so that the garlic can slip in among vegetables.
  • Place fresh thyme and rosemary sprigs on and among vegetables. Season with salt and pepper. Drizzle generously with olive oil.
  • Bake uncovered until vegetables are done. Tent with foil if top browns quickly and continue cooking until the vegetables are done.
Keyword Baked, Vegetarian