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.
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.