Time 35m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 375°F Arrange the zucchini, onion and tomato slices side by side in an appropriately sized baking dish. Once they are all attractively arranged, drizzle with the olive oil, and sprinkle with the minced garlic and thyme. Season with salt and pepper; cook until golden and tender for about 25 minutes. Serve warm or at room temperature for the best flavor.
Time 33m Yield 4 Number Of Ingredients 9 Steps:
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish. Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well. Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.
Time 1h5m Yield 4 Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Place cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large, rimmed baking sheet. Drizzle and toss with olive oil. Season with basil and pepper. Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 40 minutes.
Time 1h20m Yield 8 Number Of Ingredients 7 Steps:
Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil. Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes. Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper. Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add olive oil as necessary to assure the eggplant cubes are coated. Spread the vegetable mixture onto the prepared baking sheet. Roast in preheated oven until the vegetables are tender, about 30 minutes.
