Roasted eggplant & zucchini with tomato dressing

Roasted eggplant & zucchini with tomato dressing

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The ingredient of Roasted eggplant & zucchini with tomato dressing

  1. 12 small (about 70g each) Lebanese zucchini
  2. 12 small (about 65g each) baby eggplants
  3. 60ml (1/4 cup) olive oil
  4. 1 teaspoon dried oregano leaves
  5. Salt & freshly ground black pepper
  6. 3 (about 435g) ripe tomatoes, halved
  7. 2 tablespoons extra virgin olive oil
  8. 1 tablespoon red wine vinegar
  9. 1 garlic clove, thinly sliced
  10. Salt & freshly ground black pepper

The instruction how to make Roasted eggplant & zucchini with tomato dressing

  1. Preheat oven to 200u00b0C. Cut 3 shallow slits lengthways along each zucchini and eggplant. Place eggplant and zucchini in a large baking dish. Add the oil and oregano. Season with salt and pepper, and toss to coat. Bake in preheated oven for 1 3/4 hours or until vegetables are soft and tender.
  2. Meanwhile, to make the tomato dressing, coarsely grate the tomatoes into a bowl and discard the skin. Add the oil, vinegar and garlic. Season with salt and pepper, and stir until combined.
  3. Pour the tomato dressing over the hot vegetables and set aside until required. Serve warm or at room temperature.

Nutritions of Roasted eggplant & zucchini with tomato dressing

calories: 97.99 calories
calories: 8 grams fat
calories: 1 grams saturated fat
calories: 4 grams carbohydrates
calories: 4 grams sugar
calories:
calories: 2 grams protein
calories:
calories: 7.69 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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