Roasted Eggplant, Zucchini and Onion
What do you do when you’ve been cooking Ratatouille with nearly 200 students, in 7 separate classes, virtually, during the last two days, and still have leftover veggies? You get creative! I just made this tonight, while looking for something to do with a bag of cut up baby eggplants and zucchini. These eggplants worked great because they didn't have a lot of seeds. The garlic and onion really made the flavours pop. It turned out ridiculously good! And as a bonus, it’s quick & easy! Try it, you’ll love it!
*Here is the link to my Ratatouille recipe: https://www.eatingwithhouri.com/post/ratatouille-à-la-remy
3 small eggplants, cut into 1 to 2 inch cubes
1/2 teaspoon of salt and freshly ground pepper to taste
2 zucchini, cut into 1 to 2 inch cubes
1 large yellow onion, cut into 1 to 2 inch cubes
5 cloves of garlic (peeled)
2 tablespoons of olive oil
Preheat the oven to 450 degrees F.
Toss your cut zucchini, onion, and garlic together in a baking dish (I use a 8x10 casserole dish).
Drizzle olive oil all over the vegetables and toss to coat. Season with salt and pepper.
Roast in preheated oven until the vegetables are tender, it takes about 35 minutes.