Roasted Zucchini and Eggplant with Garlic

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crisp-tender zucchini and eggplant roasted with garlic and herbs, a vibrant vegetable side that complements any protein. This mediterranean-inspired whole30 ready in about 40 minutes pairs medium zucchini, medium eggplant, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 120 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Cut 2 medium zucchini and 1 medium eggplant into 1/2-inch thick slices.
  2. Step 2: In a large bowl, combine 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp sea salt, and 1/2 tsp black pepper.
  3. Step 3: Toss 2 medium zucchini and 1 medium eggplant slices in the olive oil mixture until evenly coated.
  4. Step 4: Spread vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, stirring once halfway, until golden and tender.
  5. Step 5: Remove from oven and sprinkle with 1 tbsp chopped fresh basil.

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Frequently asked questions

How long does Roasted Zucchini and Eggplant with Garlic take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Zucchini and Eggplant with Garlic?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium zucchini from drying out.

Can I substitute ingredients in Roasted Zucchini and Eggplant with Garlic?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Zucchini and Eggplant with Garlic for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Roasted Zucchini and Eggplant with Garlic?

Mediterranean whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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