This recipe is a real great and healthy alternative to deep frying the zucchinis and the eggplants. The preparation is easy, the baking takes no effort and the clean up is even simpler. When ever I make anything that is fried the stove top and near by cabinets are completely greased up and the house smells of oil and vegetables. Anything that is fried states much better especially eggplants, but its good to know alternative method of making our favorite dishes. Lately I’ve been really into oven roasting most of the vegetables we consume. It is both easy and healthy.
Ingredients:
- 3 medium yellow zucchini, cut into small quarters
- 3 medium green zucchini, cut into small quarters
- 2 large eggplants, cut into small quarters
- 3/4 cup of olive oil or vegetable oil
- salt for seasoning
Preparation:
- Preheat to 450° – Position 1 rack in bottom third and 1 rack in top third of oven.
- Wash and cut yellow zucchini in small quarters and place in large bowl. Add 1/4 cup of oil and season with salt toss well to coat.
- Arrange on to your baking sheet.
- Wash and cut green zucchini in small quarters and place in large bowl. Add 1/4 cup of oil and season with salt toss well to coat.
- Arrange on to your baking sheet.
- Wash and peel the every other skin of the eggplant, cut into small quarters and place in large bowl. Add 1/4 cup of oil and season with salt toss well to coat.
- Arrange on to your baking sheets.
- Arrange baking sheets in the oven. Bake all vegetables until tender and slightly charred, stirring occasionally, about 25 – 35 minutes longer. For the last 5 minutes, turn on your oven broiler and leave the vegetables to char lightly on top.
- Arrange vegetables on large platter. Serve warm or at room temperature.
Sauce:
- 3 cloves of garlic
- 2 cups of yogurt
- salt
- mint
- Dice the garlic into tiny pieces or press through a garlic presser. Place in a mixing bowl.
- Add in the yogurt and a little bit of salt and mix well.
- Lightly drizzle mint on top and serve.
