Roasted Eggplant Zucchini And Peppers

Roasted Eggplant Zucchini And Peppers

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Roasted Eggplant Zucchini and Peppers – CookVegetarian

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Roasted Eggplant Zucchini and Peppers

If you’re looking for a simple, savory dish that’s sure to please, look no further than roasted eggplant zucchini and peppers. This satisfying meal is packed with flavor, can be customized to suit just about any palate, and requires minimal effort in the kitchen. Colorful, perfectly cooked vegetables make a beautiful presentation and are sure to impress family and friends. Plus, they’re nutritious! Roasted eggplant zucchini and peppers can be served as a side dish or a main course, so they’re versatile enough for any occasion.

Roasted Eggplant Zucchini and Peppers Overview

The star of this dish is eggplant. It has a velvety texture and a sweet, nutty flavor when cooked. Zucchini lends a bright, fresh flavor and crunchy texture. Bell peppers add a nice spicy kick and a fiery hue to the plate. Serve this roasted eggplant zucchini and peppers as a side dish, or add a protein like tofu or tempeh to create a heartier meal. Together, these classic vegetables create an irresistible combination of taste and texture that’s both delicious and nutritious.

This roasted eggplant zucchini and peppers dish is simple but packed with flavor. The secret? A blend of seasonings. Olive oil, garlic, onion, cumin, smoked paprika, and a hint of chili powder provide a robust flavor profile. Feel free to add more seasonings as desired, such as oregano, thyme, or red pepper flakes for an extra kick.

For those on a vegan or plant-based diet, this is a great way to get your daily dose of vegetables. Those with gluten allergies can also rejoice; this roasted eggplant zucchini and peppers dish is completely gluten free. If you are watching your sodium intake, just omit the additional salt.

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  • 1 medium eggplant, cut into cubes
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, cubed
  • 1 medium yellow bell pepper, cubed
  • 1 medium zucchini, cubed
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin


  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a large bowl, combine cubed eggplant, bell peppers, zucchini, garlic, olive oil, salt, paprika, chili powder, and cumin. Toss until all vegetables are evenly coated in the mixture.
  3. Spread the vegetables onto a baking sheet and roast for approximately 30 minutes, stirring once halfway through.
  4. When done, the vegetables should be tender and lightly browned. Serve hot and enjoy!

Nutritional Information

  • Servings: 4
  • Calories: 101
  • Total Fat: 6.8g
  • Saturated Fat: 0.9g
  • Total Carbohydrate: 10.9g
  • Dietary Fiber: 4.3g
  • Sugars: 5.3g
  • Protein: 2.2g

Cooking Time & Servings

This roasted eggplant zucchini and peppers dish can served as a side dish or a main course, preferably with a cooked protein. The entire recipe requires about 40 minutes of preparation time and yields servings for four people.


  • Baking sheet
  • Large bowl
  • Measuring spoons
  • Knife or cutting board

Serving Suggestions

This roasted eggplant zucchini and peppers dish can be served as is, as a side dish to a protein, or even over cooked grains like quinoa or brown rice. For a more balanced meal, add a cooked protein, such as sautéed tofu or tempeh, to the plate. A few sprigs of fresh parsley or cilantro make a lovely, edible garnish, and a sprinkle of feta or vegan cheese adds a savory taste. Serve warm and enjoy!

Variation Ideas

  • Add other vegetables, such as red onion, asparagus, or Brussels sprouts.
  • Substitute your favorite herbs, such as basil, oregano, or thyme.
  • Substitute bell peppers for other varieties of peppers, such as poblano, anaheim, or jalapeño peppers.
  • Substitute zucchini for other summer squash, such as yellow squash or pattypan squash.
  • Drizzle with a balsamic or tahini glaze before cooking.
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  • Eggplant: You can substitute eggplant with summer squash, zucchini, or root vegetables (such as sweet potato, parsnip, or turnip).
  • Bell Peppers: If you’re not a fan of bell peppers, you can substitute with other mild peppers (such as poblano or anaheim) or leave it out altogether.
  • Seasonings: Fresh herbs like oregano, thyme, basil can be added for flavor.


This roasted eggplant zucchini and peppers dish can be stored in an airtight container and refrigerated for up to three days. Reheat in an oven or toaster oven for best results. This is also a great dish to prepare in advance and enjoy for lunch or dinner throughout the week.


  • Cut the vegetables into cubes of equal size in order to ensure even cooking.
  • To reduce cooking time, roast the vegetables at a higher temperature (400°F) for a shorter period of time.
  • For a crispy texture, add a tablespoon or two of almond or garlic-flavored breadcrumbs before roasting.
  • Garnish with a sprinkle of fresh cilantro, parsley, or green onion.


  • Roasted eggplant zucchini and peppers can be served with cooked grains, such as farro, quinoa, or couscous.
  • This dish can also be made on the grill or stovetop. For stovetop, simply sauté the vegetables in a large skillet before adding seasonings.
  • This dish pairs nicely with a light vinaigrette or creamy tahini dressing.
  • For a touch of sweetness, add 1 teaspoon of brown sugar or maple syrup.

Frequently Asked Questions

  • Can this dish be prepared ahead of time?
    Yes, this roasted eggplant zucchini and peppers dish can be prepped in advance and cooked just prior to serving. To pre-prepare, mix the vegetables with the seasonings and store in an airtight container in the refrigerator up to 24 hours before cooking.
  • How can I make this dish spicier?
    For extra heat, add red pepper flakes, jalapeño peppers, or a pinch of cayenne pepper to taste.
  • Is this dish vegan-friendly?
    Yes, this roasted eggplant zucchini and peppers is 100 percent vegan friendly and gluten free.
  • What season is roasted eggplant zucchini and peppers particularly enjoyable?
    This dish is ideal to make in late summer and early fall when eggplant, bell peppers, and zucchini are abundant. These vegetables are easy to find year-round in many grocery stores.
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Personal Thought

Overall, roasted eggplant zucchini and peppers is a delicious dish that is easy to prepare, nutritious, and incredibly versatile. By roasting the vegetables, all the flavors meld together creating a bursting, indulgent flavor that simply can’t be beat! Plus, it’s easy to customize by adding your favorite seasonings or protein. So next time you’re looking for an easy yet satisfying meal, look no further than this roasted eggplant zucchini and peppers.

If you’re feeling adventurous, I recommend trying some variations like adding different vegetables or even some cooked protein. You can have a whole new flavor profile every single time. I hope you enjoy this recipe, and I invite you to share your tweaks and feedback with us. Bon

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