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Roasted zucchini with eggplant, garlic and Balkan cheese

Simple sheet-pan vegetables with garlic, oregano and crumbled Balkan cheese. Works well as a light main dish.

40 min easy 4 servings
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Roasted zucchini with eggplant, garlic and Balkan cheese

Step by step

Instructions

0 z 7
Kitchen tip

The biggest shortcut is to roast the zucchini and eggplant without peeling and cut them into similarly sized pieces. Don’t crowd the vegetables on the sheet, otherwise they’ll steam rather than roast. If your sheet is smaller, split them between two sheets or roast a few minutes longer. Serve as a main with bread, couscous or boiled potatoes.

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Variants and alternatives

Add 250 g cherry tomatoes for the last 10 minutes of roasting for juicier vegetables.Use dried thyme or Herbes de Provence instead of oregano.For a heartier version stir in cooked couscous or bulgur after roasting.For a milder taste replace Balkan cheese with feta or a less salty salad cheese.

Approximate per serving

Nutritional values

Energie210 kcalProteins8 gSacharidy11 gTuky15 g

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