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Hands down this is the easiest and most delicious way to eat eggplants and zucchinis. A bit of lemon juice, olive oil and garlic brings out the very best of these veggies. This antipasti/antipasto recipe is perfect for a simple snack and as a base of so many tasty food!
You may ask what to use these for. So as you see on the pictures they are wonderful on a sandwich with some mustard and pine nuts. Or:
- Grab a fork and just simply snack on them
- Add them to your favourite salads
- Fill them with cashew cream, roll up and serve as an appetizer
- Mix them with quinoa, couscous or buckwheat for a delicious side dish
- Try them with your favourite cold or warm pesto pasta
- Or add them to the tomato sauce for your spaghetti
- Delicious in lasagne
- Delicious on pizza
- Delicious as a soup topping
- They are also a great addition to any risotto
- And my favourite: in hummus!
You can also use a grill for the recipe, the fire gives the veggies an even better taste! My favourite addition to aubergines and zucchinis is bell pepper, but mushrooms, onions or tomatoes are also delicious.
Print
Roasted Aubergine and Zucchini Antipasti
- Total Time: 40 mins
- Yield: 1 jar 1x
Ingredients
- 1 zucchini
- 1 aubergine
- 1 bell pepper
- 1 lemon
- 4 tbsp olive oil
- 2–3 cloves of garlic
- 1 tbsp thyme
- 1 tbsp rosemary
- salt, pepper
Instructions
- Slice zucchini and aubergine into 1 cm thick rounds, cut bell pepper into 4-6 pieces and place them in a single layer on a baking tray (I used two trays). Roast them at 180ºC for about 30 minutes or until slightly browned.
- Meanwhile in a bowl mix together olive oil, lemon juice, crushed garlic and spices. Add roasted veggies and stir until every piece is well covered.
- Let mixture marinate at room temperature for at least 2 hours. You can also marinate up to a week in the fridge: place in a jar, then fill up with olive oil. Enjoy!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Appetizer
This looks insanely good Evi!! I actually got an awesome sandwich the other day with a lot of stuff in it – one of them being roasted aubergines – and I really intend to remake it soon. This recipe is just perfect for it 😀
And your photos – holy moly. Gorgeous!
Thank you ❤️
Fun fact: I have an Italian friend who always made eggplant sandwiches which tasted AMAZING! Then I had risotto at her place, then next week pasta and they were all so delicious. So asked for the recipes, when she said she used this eggplant antipasti in all these recipes. So since that I make it very often, we have almost always a jar in the fridge 😉
What a great idea, Evi. Sometimes I roast veggies and I have a bit left over that I’m not sure what to do with and never thought of marinating them. You’ve listed a lot of good great ways to use it too. Thanks!
Thanks, Geraldine! I actually never know what to do with leftover roasted veggies and usually I don’t feel like eating them the next day again, so I totally love to put them in a jar 😉
It looks stunning! Big gulp… 🙂
Thank you, Zizi! 🙂
Beautiful, I love the idea of putting them in hummus- genius!
Yes! That’s definitely the best way 😀
this is so beautiful and looks delicious 🙂 yummy
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Thanks, Anna!
You are very talented photographer. Every single of your post is a piece of art!
I really enjoyed your pictures & recipes thank you for sharing them 🙂
Thank you so much for your kind words, Roxane ❤️
This is so great! I love the idea of a marinated antipasti! Your photos are beautiful too!!!
Thanks, Stephanie!!
This was great. Easy to make. Costs more than 50% less than buying from grocery store antipasti counter. i calculated 13 dollars/kg. Had to roast for 30 additional minutes. What oven setting did you use? I cut 1cm thick rounds and set oven to bake (top and bottom heating elements) at your recipe’s temp, but I didn’t see light browning until close to 1 hour. Do I need to let the vegetables warm to room temperature before roasting?
Hi Alex!
I am really happy you liked it. It gets actually even cheaper, when the veggies are in season 🙂
Unfortunately I don’t remember, what oven setting I used to use for this recipe. I moved cities since I posted this last year and have a new oven right now.
However it may not be that weird, that you needed an hour. Whenever I make this recipe, I have to keep an eye on them. Sometimes 15-20 minutes is enough for the veggies, other times they need 40-50 minutes. Maybe it depends on how fresh the veggies are, aubergines and zucchinis tend to get drier after a few days in the fridge…
Wonderful! And thanks for the help, Évi!
Thank you too, Alex, for the feedback 🙂
Thankyou for this recipe. I have a bucket load of zucchinis to use, this is a great idea!
I really hope you will like it, Helen 🙂
Should i be using fresh or dried thyme and rosemary? Thanks
Hi Allison,
Feel free to use whatever you have around. I personally think it’s best with fresh herbs, but the dried ones work well too.
I hope you’ll like the recipe 🙂
This is AMAZING! I am sharing the website and this recipe with family and friends. Oh my gosh! Cold, Hot, on pasta, on zucchinni noodles, spaghettie squash….on a fork! I mean…this is soooooooo delicious. Thank you!
Hi Jeryl, I’m so glad to hear you enjoyed the recipe!
I haven’t made it for ages, so thanks for reminding me to make a huge batch now too 😛
How long can it keep in a jar
If they are fully covered with oil, they should keep 1-2 weeks in the fridge.
I’ve been searching for this recipe! I get eggplant and zucchini on my chef salad from an Italian deli and it’s like nothing I’ve ever eaten before. Wanted to make at home because it’s expensive. This looks the most like what they have and way easier than other recipes that just came close to what I wanted. I can’t wait!
I hope you’ll like the recipe!
Let me know how it turned out, I’d love to hear your feedback 🙂