Roasted Heirloom Tomato, Zucchini, and Eggplant
This Roasted Heirloom Tomato, Zucchini, and Eggplant is a vibrant, healthy, and elegant dish that takes very little prep time. Perfect for a warm summer evening.
Servings 6 servings
Calories 105kcal
Ingredients
- 1 large eggplant
- 1 large zucchini
- 1 large yellow squash optional
- 3 large heirloom tomatoes
- 2-3 tablespoons olive oil
- ¼-1/3 cup pesto See Note 1
- Basil for garnish
- Salt and Pepper
Instructions
- Preheat oven to 400.
- Using a knife or a mandolin, slice the tomatoes, squash and eggplant about ¼ inch thick. Do eggplant first so it can sit in salt while you cut remaining vegetables. Take the eggplant and place on flat surface or in a colander. Sprinkle with salt and let sit while you prepare remaining ingredients. (See Note 2)
- Rinse salt from eggplant and pat dry with paper towel. Combine all vegetables in bowl and lightly toss vegetables in olive oil until coated. Season with salt and pepper.
- Lightly coat pan (Recipe in pictures is a 10inch cast iron) with olive oil as well and then place vegetables and tomatoes in spiral fashion alternating between each one. There is no specific order so do what you would like. You can also add in extra tomatoes as well if you have them.
- Bake in oven for about 45 minutes or until vegetables are tender. The eggplant takes the longest to cook so test it for doneness.
- Remove from oven and top with pesto. Alternatively, you can top the individual servings with pesto or leave off completely.
Notes
Note1:For the pesto you can use your favorite store-bought pesto or you can make it yourself. You can also skip the pesto all together. Note 2: The longer the eggplant sits with the salt, the more moisture will be pulled from the eggplant. If you can let it sit for 60-90 minutes, you might yield a better result while baking. You can shorten this step to 10-15 minutes as well, but it might affect the baking time and the texture of the eggplant.