Roasted Eggplant & Zucchini {No Breadcrumbs} Salty Side Dish

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Tomato Eggplant Zucchini Bake {Easy Side Dish!}

Reheat individual portions in the microwave or the entire dish in the oven at 350°F until just warmed through. We don't recommend freezing this dish. The texture of the vegetables won't hold up once defrosted.

Eggplant, Zucchini, and Tomato Casserole

Ingredients 4 small purple eggplants, cut into 1 1/2-inch cubes 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 Directions

Spoonfed Eggplant, Zucchini, and Tomato Gratin

I chop each of the vegetables the same size in ½ inch cubes. You can, however, cut them as you want. Just remember to put a lid on the pan so the steam is trapped inside. Since eggplant, zucchini and tomatoes all have high water content, we want to keep as much of it as we can. I'll explain more later on.

Zucchini, Eggplant, Tomato Gratin Recipe

Preheat oven to 350 F. Combine the chopped tomatoes, olive oil, herbs, and seasoning; mix well. Pour the seasoned tomato mixture into the bottom of an oven-proof dish. Place the vegetables in the dish and top with garlic and a pinch of salt and pepper. Place in the oven and allow to bake for 25 minutes. Remove and sprinkle with the chopped parsley.

Roasted Eggplant & Zucchini {No Breadcrumbs} Easy Side Dishes

Preheat the oven to 375 F. Grease a baking dish with coconut oil. 2 tbsp. coconut oil. In a bowl, combine all the vegetables, garlic, olive oil, and fresh herbs and season to taste. 2 to 3 zucchini, 1 eggplant, 1 cup cherry tomatoes, 1 onion, 4 garlic cloves, 2 tbsp. olive oil, Sea salt and freshly ground black pepper, 2 fresh parsley. Transfer.

Tomato Eggplant Zucchini Bake {Easy Side Dish!}

Ingredients 6 servings 1 large globe eggplant 2 large zucchini and/or summer squash 24 ounces cherry and/or grape tomatoes 8

Tomato Eggplant Zucchini Bake with Garlic and Parmesan vegan plantbased

Instructions. Preheat oven and prep veggies: Preheat oven to 400 degrees F (200 C), then wash and cut vegetables. Slice the ends off of zucchini, then cut into 1/4 inch (1/2 centimeter) slices. Slice the top and bottom off the eggplant, then stand the vegetable up and cut into 1-inch slices lengthwise.

Tomato Eggplant Zucchini Bake {Easy Side Dish!}

Preheat oven to 400. Using a knife or a mandolin, slice the tomatoes, squash and eggplant about ¼ inch thick. Do eggplant first so it can sit in salt while you cut remaining vegetables. Take the eggplant and place on flat surface or in a colander. Sprinkle with salt and let sit while you prepare remaining ingredients.

Tomato Eggplant Zucchini Bake {Easy Side Dish!}

This Zucchini Tomato & Eggplant Gratin is a super easy vegetarian recipe featuring garden-fresh veggies and the most delicious crispy herb and garlic topping (seriously…I could eat it with a spoon!). You're going to love it!

Eggplant, Zucchini and Tomato Casserole Jax House

Preheat the oven to 425°. Oil 2 large rimmed baking sheets. Put the zucchini slices on one sheet and the eggplant on the other. Brush the slices all over with oil and season with salt and.

eggplant and zucchini casserole

Preheat oven to 375°. Place bread in a food processor; process until coarse crumbs measure 2 cups. Add cheese and next 4 ingredients (through garlic) to processor; process until combined. Sprinkle 1 1/2 cups breadcrumb mixture evenly over tomato. Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper, and breadcrumb mixture.

Eggplant, Zucchini and Tomato Casserole Jax House

📖 Recipe 💬 Comments ️ Why you'll love this recipe This vegetable bake is a favorite go-to, use up my favorite garden veggies in a tasty dinner. An awesome combination of diced eggplant topped with a fresh zucchini and tomato bake.

Eggplant, Zucchini And Tomato Dish Paleo Leap

Set aside. For the Stacks: Adjust oven rack to lower-middle position and preheat oven to 350°F. Whisk eggs in a shallow wide bowl. Toss together breadcrumbs with Parmesan on a large plate; season breadcrumbs with salt and pepper. Fill a medium saucepan with 1/8 inch oil and heat over medium-high heat until shimmering.

Zucchini, Eggplant, Tomato Gratin Recipe

Lay out the slices of the eggplant, zucchini, and tomatoes. Place the baking sheet and rack with veggies on it in the oven for 20 minutes. Turn the veggies over and cook for another 10-15 minutes or until roasted and browned lightly. Pull the baking sheet out and let cool for about 10 minutes or until easy to handle.

Roasted Eggplant & Zucchini {No Breadcrumbs} Salty Side Dish

Ingredients you will need Full measurements are listed further down below in the recipe card Eggplants sliced into 1/4″ slices: Choose firm medium-sized egglplants Zucchini sliced into 1/4″ slices: Try not to get zucchini that are bruised and on the soft side. They should be firm. Vine Ripe Tomatoes sliced into 1/4″ slices

Eggplant, Zucchini and Tomato Bake Paleo Leap

To Reheat. Reheat gently in a large skillet over medium-low heat or in the microwave. To Freeze. I have not tried freezing this recipe, but I think it would work fine if you don't mind the veggies being on the slightly mushier side (this tends to happen to tomatoes and zucchini when they freeze).