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Roasted Zucchini & Eggplant (and more!)

My last recipe featured zucchini.  The summer squash made a repeat appearance in my dinner tonight.  This recipe was born from a need to do something with the overabundance of zucchini growing in my mom’s garden (no complaints here!).  I really enjoy the creativity that comes from having ingredients and then finding something to do with it.  Have you ever needed to go grocery shopping, decided not to, but then made a phenomenal meal with the bits or food you have in your fridge and pantry?  It’s pretty fun. 

Roasted Zucchini & Eggplant
Serves 4
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  1. 3-4 medium zucchini, in approximately 1/2 inch slices
  2. 1 humungous eggplant, cubed (or 1 or 2 medium will do but this eggplant was HUGE!)
  3. 10 cherry tomatoes, cut in half
  4. 1/4 cup olive oil
  5. 2 cloves garlic, chopped
  6. Zest of 1 lemon
  7. Juice of 1 lemon
  8. Salt & pepper to taste
  9. Chives, diced
  10. 1/2 cup feta cheese, crumbled
  1. Pre-heat oven to 400F. Mix the veggies with lemon, salt, pepper, garlic and oil. Place in roasting dish and roast for about 20-30 minutes, stirring every 10 minutes.
  2. Once veggies are soft, take out of oven and transfer to serving bowl. Mix in chives and feta and serve warm. Delish!!
Adapted from The Family Economics Blog
Tanja Shaw