Name: Eggplant and Zucchini Baked in The Oven Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 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

Eggplant and Zucchini Baked in The Oven Recipe

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Prep Time 10

Cook Time 25

Total Time 35

Course Side Dishes, Vegetarian

Cuisine International

Servings 6

Calories 119 kcal

Ingredients

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

Instructions

#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