When summer veggies like eggplant and zucchini are in full swing, I love keeping things simple. This roasted eggplant and zucchini dish is one of my go-to side recipes during the warmer months. It’s quick, fuss-free, and brings out the best in these two underrated vegetables. Whether you serve it with grilled chicken, toss it into a wrap, or eat it straight off the sheet pan (guilty!), this recipe’s all about highlighting that naturally sweet, tender goodness that roasting brings out.
What Makes This Recipe Worth Making Again and Again
I first threw this combo together on a weeknight when I had one lone zucchini, half an eggplant, and absolutely no plan for dinner. I tossed them with some olive oil, salt, and pepper, shoved the tray in the oven, and hoped for the best. Twenty minutes later, I had golden, tender chunks with crispy edges—and they were so good, I didn’t even bother with the main dish.
What I love most is how eggplant and zucchini both soften beautifully in the oven without turning to mush. They roast at the same pace, so you don’t need to babysit them. And once they’re out of the oven, a drizzle of aged balsamic and a handful of fresh basil take everything up a notch—without making it fussy.
Also… just a fun nugget: eggplant is technically a fruit (actually a berry, if you want to get nerdy about it). So yeah, this dish is basically a fruit and veggie combo that goes with just about anything.
Ingredients You’ll Need (and a Few Personal Tips)
Zucchini
Zucchini can be a little sneaky in the kitchen. Sometimes it roasts beautifully; other times, it just steams and goes soggy. The trick? Cut it into 1-inch chunks and roast it at high heat. That way, the water evaporates fast enough and the edges get that nice bit of caramelization we’re after.
Eggplant
Look for eggplants that feel heavy and firm, but not rock hard—kind of like picking a ripe avocado. You can peel it or leave the skin on, depending on your texture preferences. I usually leave the skin because I like that extra bit of chew. Just chop it into 1-inch cubes and make sure each piece gets a good coat of oil so it doesn’t dry out while roasting.
Olive Oil, Salt & Pepper
Don’t skimp on the olive oil. Eggplant is like a sponge—it soaks it up fast, and if you go too light, you might end up with dry, uneven bites.
Aged Balsamic
If you’ve never used aged balsamic, this is a good excuse to try it. It’s thicker, sweeter, and has more depth than the regular stuff. But don’t worry—if all you have is balsamic glaze or even the standard bottle, you’ll still end up with a tasty dish.
Fresh Basil
The final touch. Fresh basil adds a pop of color and freshness that makes everything feel more summery and intentional. You can also swap it out for dill, parsley, or even mint if you’ve got extra herbs lying around.
How I Make It (Step-by-Step Breakdown)
1. Preheat the Oven
Set your oven to 450°F. I like to place my sheet pan inside while the oven preheats so it gets hot—kind of like preheating a skillet. This helps the veggies get that sear right away.
2. Prep the Veggies
In a large bowl, toss your zucchini and eggplant chunks with olive oil, salt, and pepper. Be generous and toss well—every piece should have a thin, even coat. That’s what makes the difference between soft and golden vs bland and steamed.
3. Roast Until Perfect
Spread everything out on the hot sheet pan in a single layer. Don’t overcrowd—use two pans if needed. Roast for about 20 minutes, stirring once halfway through. They should be tender inside and browned in spots.
4. Finish and Serve
Right before serving, drizzle with aged balsamic and scatter some chopped fresh basil on top. I’ve served this warm, room temp, and even cold from the fridge—and it’s always a hit.
Small Tweaks You Can Try
Here are a few ways I’ve switched things up over the years:
Swap basil for parsley or dill if that’s what’s in the fridge.
Add minced garlic for the last 10 minutes of roasting.
Toss with za’atar before roasting, then drizzle with a little lemon tahini sauce.
Finish with grated Parmesan for a cheesy, garlicky edge.
Make it a light lunch by stuffing it into lavash or pita with hummus.
What to Serve It With
This side dish pairs beautifully with grilled meats, especially anything Mediterranean-inspired. I often make it alongside grilled chicken marinated with lemon, oregano, and garlic. It’s also great with baked salmon or even spooned over rice or quinoa with some feta for a meatless meal.
How to Store Leftovers
If you’ve got leftovers, pop them in an airtight container and store in the fridge for up to 3–4 days. I often reheat them in the toaster oven to get some of the crispiness back, but they’re honestly delicious cold too. You can even mash them up slightly and spread them on toast or use them as a sandwich filling with goat cheese.
Your Questions Answered
Can I peel the eggplant?
Absolutely. If you’re not a fan of the skin’s texture, peel it before chopping. I personally leave it on for extra fiber and structure.
Can I make this ahead of time?
Totally. Roast it earlier in the day and let it sit at room temp, or reheat in a hot oven for a few minutes before serving.
Why is my zucchini soggy?
Too much moisture and not enough space. Make sure your veggies are cut to size and not crowded on the pan.
Roasted Eggplant and Zucchini
This simple roasted eggplant and zucchini dish is my go-to summer side—tender, caramelized veggies with a hint of sweetness from balsamic and a burst of fresh basil. It comes together fast and works beautifully as a side, tossed into grain bowls, or even over pasta.
Ingredients
- 2 medium zucchini, chopped into 1-inch pieces
- 1 large eggplant, diced into 1-inch cubes
- 3 tablespoons olive oil
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 teaspoons aged balsamic vinegar
- 2 tablespoons chopped fresh basil leaves
Instructions
- Start by getting your oven nice and hot—set it to 450°F and let it preheat.
- In a large mixing bowl, combine the zucchini and eggplant with olive oil, salt, and a few twists of black pepper. Give everything a good toss so the veggies are well coated.
- Spread the vegetables out on a large rimmed baking sheet in a single layer. Roast in the oven for about 20 minutes, stirring once or twice, until they’re tender and lightly browned around the edges.
- Once they’re out of the oven, move the roasted veggies to a serving plate. Finish with a generous drizzle of aged balsamic vinegar and a sprinkle of fresh basil.
- Serve warm, at room temperature, or even chilled—it’s delicious every way.
Notes
- Aged balsamic makes a world of difference here. Its rich, slightly syrupy finish adds depth to the roasted vegetables. If you don’t have aged balsamic on hand, a balsamic glaze works as a decent swap.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 135Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 216mgCarbohydrates 15gFiber 4gSugar 6gProtein 2g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Try Other Recipes:
