Roasted Eggplant And Zucchini Recipes

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ROASTED ROSEMARY ZUCCHINI AND EGGPLANT MEDLEY

Great veggie side dish to roast in the oven or in a foil pan on the grill. I like to prepare it for roasting a couple of hours ahead to let the flavors blend.

Provided by Parsley

Categories     Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10



Roasted Rosemary Zucchini and Eggplant Medley image

Steps:

  • Place sliced eggplant, zucchini and onions in a large bowl.
  • Add all remaining ingredients and toss to coat well. Pour into a baking dish or foil pan and bake at 450°F for about 25-30 minutes or until desired tenderness. Or place foil pan on grill and grill for approximately 20-25 minutes or until desired tenderness.

Nutrition Facts : Calories 98.5, Fat 5, SaturatedFat 0.7, Sodium 231.1, Carbohydrate 12.6, Fiber 4.4, Sugar 7.5, Protein 2.4

1 large eggplant, sliced
3 medium zucchini, sliced (about 5-6 cups or use a combo of yellow squash and green zucchini)
1/2 cup thinly sliced onion
3 garlic cloves, minced
2 tablespoons olive oil
1/4 cup balsamic vinegar
1 teaspoon sugar
3/4 teaspoon kosher salt
1/2 teaspoon pepper
5 sprigs fresh rosemary

ROASTED EGGPLANT & ZUCCHINI LASAGNA

A blend of roasted veggies-from eggplant and zucchini to garlic and peppers-gives this farmers' market lasagna a hearty appeal.

Provided by My Food and Family

Categories     Dairy

Time 2h10m

Yield 8 servings

Number Of Ingredients 12



Roasted Eggplant & Zucchini Lasagna image

Steps:

  • Heat oven to 425°F.
  • Line 2 (15x10x1-inch) pans with foil; spray with cooking spray. Set aside. Toss whole peppers, onions and garlic with 1/4 cup dressing; spread into 1 prepared pan. Toss eggplant and zucchini with remaining dressing; spread into remaining pan. Bake 25 min., stirring gently after 15 min. Cool.
  • Reduce oven temperature to 350°F. Remove and discard skins and seeds from peppers; chop peppers and garlic. Combine vegetables; set aside. Mix Neufchatel, cottage cheese and egg until blended. Place 3 noodles on bottom of 13x9-inch pan sprayed with cooking spray; cover with layers of half each Neufchatel mixture, vegetable mixture and mozzarella. Repeat layers. Cover with foil.
  • Bake 35 min. Remove foil; bake 10 min. Let stand 10 min. before cutting to serve.

Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 8 g, TransFat 1.5 g, Cholesterol 65 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g

2 red peppers
2 jalapeño peppers
1 onion, coarsely chopped
4 cloves garlic, peeled
1/2 cup KRAFT Lite House Italian Dressing, divided
1 small eggplant, cut into small cubes
1 small zucchini, cut into 1/2-inch-thick slices, halved
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 egg
6 lasagna noodles, cooked, drained and rinsed
1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

ROASTED ZUCCHINI AND EGGPLANT LASAGNA

From "The Make Ahead Cook" from America's Test Kitchen. This needs an 8 hr rest and can be made up to 24 hrs ahead. Resting time is not included in the prep time

Provided by duonyte

Categories     One Dish Meal

Time 2h40m

Yield 8 serving(s)

Number Of Ingredients 15



Roasted Zucchini and Eggplant Lasagna image

Steps:

  • Grease two rimmed baking sheets. Adjust oven racks to lower middle and upper middle positions and heat oven to 400 deg F.
  • Toss zucchini and eggplant with 3 tbl olive oil two-thirds of garlic, 1 tsp salt and 1 tsp pepper.
  • Spread on baking sheets and bake, stirring occasionally, until softened and golden brown, 35-45 minutes; set aside to cool.
  • Meanwhile, heat remaining 1 tbl oil in large saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes.
  • Stir in remaining garlic and cook until fragrant, about 30 seconds.
  • Stir in crushed tomatoes and diced tomatoes with their juice, bring to simmer and cook until flavors blend, about 5 minutes.
  • Remove from heat and stir in basil and salt and pepper, to taste. Let cool to room temperature, about 45 minutes. You should have about 7 cups of sauce - add water, if necessary, to reach cups.
  • Spread 1 cup cooled sauce on bottom of a 9x13 baking dish.
  • Lay 3 noodles in dish, spread one-waurter of cooled vegetables over noodels, and top with 1 cup sauce.
  • Sprinkle 2/3 cup mozzarella and 1/2 cup Parmesan over sauce.
  • Repeat layering of noodles, veggies, sauce and cheeses two more times.
  • Lay remaining 3 noodles in dish and top with remaining vegetable and 1 cup sauce. Transfer remaining 2 cups sauce to storage container.
  • Wrap dish tightly with plastic wrap and refrigerate lasagna, and the remaining sauce, for at least 8 hours and up to 24 hours.
  • Adjust oven rack to middle position and heat oven to 400 deg F. Unwarp dish and spread reserved sauce over top.
  • Cover dish tightly with greased aluminum foil and bake lasagna until hot throughtou and bubbling around eges, about 45 minutes.
  • Remove foil, sprinkle with remaining mozarella and Parmesan an bake, uncovered, until cheese is melted and begins to brown, about 10 minutes.
  • Let cool ten minutes, and serve.

Nutrition Facts : Calories 358.8, Fat 23, SaturatedFat 9.4, Cholesterol 46.1, Sodium 630, Carbohydrate 22.5, Fiber 7.1, Sugar 7.9, Protein 19.7

1 1/2 lbs zucchini, cut into 1/2 inch pieces
1 1/2 lbs eggplants, cut into 1/2 inch pieces
5 tablespoons extra virgin olive oil
9 garlic cloves, minced
salt
pepper
1 onion, chopped fine
1 (28 ounce) can crushed tomatoes
1 (28 ounce) can diced tomatoes
2 tablespoons chopped fresh basil
12 no-boil lasagna noodles
8 ounces mozzarella cheese, shredded (2 cups)
3 ounces parmesan cheese, grated (1 1/2 cups)
4 ounces mozzarella cheese, shredded (1 cup)
1 ounce parmesan cheese, grated (1/2 cup)

ROASTED BABY EGGPLANT, TOMATO, AND ZUCCHINI

I made this up last night looking for something to do with a bag of beautiful baby eggplants I got. They were purple eggplants, but smallish. They were nice because they did not have a lot of seeds. I did not seed the tomatoes and they were just fine. This is ridiculously good. Way beyond the effort it takes to make it. Tastes nice warm or cool.

Provided by homecook626

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h20m

Yield 8

Number Of Ingredients 7



Roasted Baby Eggplant, Tomato, and Zucchini image

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
  • Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes.
  • Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper.
  • Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add olive oil as necessary to assure the eggplant cubes are coated. Spread the vegetable mixture onto the prepared baking sheet.
  • Roast in preheated oven until the vegetables are tender, about 30 minutes.

Nutrition Facts : Calories 92.6 calories, Carbohydrate 14.6 g, Fat 3.9 g, Fiber 6.9 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 28.8 mg, Sugar 6.3 g

4 small purple eggplants, cut into 1 1/2-inch cubes
1 pinch salt and freshly ground pepper to taste
5 Roma (plum) tomatoes, or more to taste, cut into 1 1/2-inch cubes
2 zucchini, cut into 1 1/2-inch cubes
1 large yellow onion, cut into 1 1/2-inch cubes
5 cloves garlic, or more to taste, peeled
2 tablespoons olive oil, or to taste

GRILLED EGGPLANT AND ZUCCHINI

Finding myself with an abundant amount of eggplant and zucchini from the garden, I had to get creative and come up with a variety of dishes using these ingredients. These grilled vegetables are delicious warm or cooled! Use them to make a veggie sandwich or serve alongside any pasta dish.

Provided by Jenn T.

Categories     Side Dish     Vegetables     Squash     Zucchini     Grilled Zucchini Recipes

Time 30m

Yield 6

Number Of Ingredients 6



Grilled Eggplant and Zucchini image

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Combine eggplant, zucchini, rosemary, salt, and pepper in a large bowl. Drizzle in olive oil and toss to coat evenly. Let marinate in the refrigerator for 10 minutes.
  • Cook vegetables directly on the preheated grill until tender, 2 to 3 minutes per side. Remove from the grill and serve.

Nutrition Facts : Calories 101.9 calories, Carbohydrate 19 g, Fat 3 g, Fiber 10.4 g, Protein 4 g, SaturatedFat 0.4 g, Sodium 308.8 mg, Sugar 8.1 g

3 medium Japanese eggplant, cut into 1/4-inch slices
3 medium zucchini, cut into 1/4-inch slices
1 tablespoon minced fresh rosemary
1 teaspoon sea salt
¼ teaspoon cracked black pepper
1 tablespoon olive oil

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