Oh, I just love the eggplant & zucchini combo!
Whether they’re cooked together or separately, they’ve just got this meaty, chewy texture to them that make them not really taste like vegetables, you know? (Plus, they’re super versatile and work well in anything from basic oven bakes - like this one! - or in more robust, flavourful dishes - like my Zucchini Noodle Bolognese or even an eggplant parmigiana!)
I recently used this recipe in my Greek Chicken Lunch Prep (photos below!), and they paired really well with my baked Lemon & Herb Chicken Souvlaki, fluffy couscous, marinated olives and Greek Yogurt Tzatziki.
Recipe available below!
2 tbsp olive oil
Salt and pepper (to taste)
Preheat your oven to 375 F
Wash all your veggies and chop into 1-inch cubes
Place in a large mixing bowl and drizzle olive oil overtop
Season to taste and mix with your hands (I like to get in there, but you can also feel free to use a pair of tongs) until oil & seasonings are coating all the veggies evenly
Pour out onto a baking tray lined with aluminum foil
Bake for 12-15 minutes per side, flipping to make sure both sides are golden brown
Separate into 5 airtight storage containers for you to take to lunch throughout the week
Note: If you want more crispy veggies, make sure they have enough room on the tray and aren’t touching each other!
Makes 5 servings
Calories per serving, 88
9 C | 6 F | 1 P
PS - If you’d like to download a FREE printable Weekly Grocery List that will help you stick to your nutrition goals while still being able to enjoy the foods you love most, you can do so HERE!