Oven-Roasted Aubergine and Courgette

Oven-roasted aubergine and courgette, or how to make a sort of instant ratatouille!

An easy dish that empties the fridge. Versatile, it goes with any kind of meat, or even fish.

It is also great as a salad, for wholesome packed lunches: cholesterol-lowering, antioxidant, low in calories, high in fibre, gluten-free, lactose-free and egg-free. These oven-roasted vegetables will become one of your favourite sides!

Only the courgettes are peeled: aubergine skin holds the cubes together as they cook, while courgette skin would keep them firm.

Jump to recipe

What you need to make this oven-roasted aubergine and courgette:

Aubergine — three aubergines, cut into cubes; their skin holds the pieces together as they cook, which is why it stays on.
Courgette — three courgettes, peeled and cut into cubes: without the skin, they turn golden and tender instead of staying firm.
Olive oil — a thread, to help the vegetables brown in the oven without sticking to the tray.
Salt and pepper — to taste, to season this three-ingredient side simply.

Photo coming soon

Why this oven-roasted aubergine and courgette must be on your menu!

Just three ingredients: Aubergine, courgette and a thread of olive oil are all it takes.
No long shopping list, just what is already in the fridge.
Endlessly versatile: It goes with any kind of meat, or even fish.
Add spices (paprika, cumin, curry, ground coriander, garam masala, za'atar), vegetables (tomatoes, parsnip, squash, carrots, potatoes, turnip, swede), herbs (thyme, savory, oregano, herbes de Provence, bay, rosemary, tarragon), garlic or onions to change it up.
Good for you: Cholesterol-lowering and antioxidant, low in calories, high in fibre.
Gluten-free, lactose-free and egg-free, it suits nearly every diet.
Serve it hot or cold: Perfect warm straight from the oven, or cold as a salad for packed lunches.
An easy way to clear out the fridge.

Photo coming soon

Oven-Roasted Aubergine and Courgette

Cubes of aubergine and courgette roasted until golden and tender.

Prep 15 min

Cook 40 min

Total time 55 min

Course: Sides Cuisine: French Keyword: Oven-roasted aubergine and courgette Calories:

Ingredients

Servings: 6 servings

Instructions

Preheat the oven to 180 °C (356 °F).
Peel the courgettes. Cut the courgettes and aubergines into cubes.
Line a tray with parchment and pour over a thread of olive oil.
Add the cubes of aubergine and courgette. Season with salt and pepper.
Roast for about 30 to 40 minutes, or until the vegetables are golden and tender. Serve hot.

Nutrition (per serving)

Tips

Spread the cubes in a single layer: crowded, the vegetables steam instead of browning.
Peel only the courgettes; the aubergine skin holds the cubes together as they cook.
It is just as good cold, as a salad, for packed lunches.
A pinch of cumin, za'atar or herbes de Provence transforms the dish entirely.

Personal note

Comments (0)

Share this page