Marinated Eggplant with ZucchiniÂ
Roasting vegetables really is a great way to transform them from blah to great. With that said, marinating then and then roasting them really is next level!
Here I’ve taken simple traditional Greek seasonings and transformed less than favourable vegetables and made them incredible. Â
Feel free to switch up the veggies to make this dish your own.
Mix together the olive oil, garlic, oregano, salt and pepper in a large bowl.
Add in the veggies and mix well to coat them in the marinade.
Marinate for 60 minute.
Preheat your oven to 425.
Transfer everything from the bowl to a baking sheet and season lightly with more salt and pepper.Â
When the oven is ready roast the marinated veggies for 30 minutes.
Taste and adjust seasoning and serve immediately!
Delicate veggies marinated in oregano and garlic then roasted to caramelized perfection!Â
Other recipes you might like:
Greek Orzo with Roasted Vegetables
Roasted Vegetables
Roasted Vegetable Teriyaki
Marinated Eggplant with ZucchiniÂ
- Total Time: 1 hour 35 minutes
- Yield: 4-6 1x
Description
Delicate veggies marinated in oregano and garlic then roasted to caramelized perfection!Â
Ingredients
2 tbsp olive oil
3 cloves garlic, crushedÂ
2 tsp oregano
1/2 tsp saltÂ
1/4 tsp pepperÂ
1 Medium eggplant, chopped
1 Medium zucchini, chopped
1 Broccoli crown, broken into florets
1/2 onion, cut into wedges
Instructions
Mix together the olive oil, garlic, oregano, salt and pepper in a large bowl.
Add in the veggies and mix well to coat them in the marinade.
Marinate for 60 minute.
Preheat your oven to 425.
Transfer everything from the bowl to a baking sheet.Â
When the oven is ready roast the marinated veggies for 30 minutes.
Taste and adjust seasoning.
Serve immediately.
Notes
- Feel free to switch up the veggies.
- I served these veggies over rice.Â
- Prep Time: 65 Minutes
- Cook Time: 30 Minutes
- Category: Side
- Method: Roasted
- Cuisine: Greek