Roasted Eggplant and Zucchini Salad


Happy Hump Day, everyone! I wanted to do something awesome with my farmer’s market haul of eggplant, zucchini and fresh herbs. I put them all together in a stellar salad, the perfect complement to any summer meal. This dish would be equally awesome, or even better, by grilling the veggies instead of roasting – I’m sadly grill-less over here in Boston, womp womp. I encourage you to try it whatever way speaks to you! πŸ™‚

I especially love this summer salad because it requires minimal prep, a short duration of cook time, and utilizes fresh herbs for a big flavor impact. Also, it is the perfect excuse to use the fancy balsamic vinegar that you’re saving for special occasions at the back of the cupboard. πŸ˜‰

Without further ado:


Roasted Eggplant and Zucchini Salad


  • 1 medium eggplant
  • 1 large zucchini
  • Fresh parsley
  • Fresh basil
  • Sea salt and black pepper, freshly ground
  • Extra virgin olive oil, for brushing
  • Balsamic vinegar, for drizzling


Step One: Preheat your oven to 450Β°F. Slice your eggplant and zucchini into 1/2-inch thick slices. Lightly brush both sides with extra virgin olive oil and place onto a baking sheet. Roast for about 7 minutes, removing the zucchini slices (they should be done). Continue roasting the eggplant slices for another 7 minutes, or until softened and golden brown.
IMG_3187Step Two: While the veggies are roasting, roughly chop a handful each of basil and parsley. Arrange your slices on a serving plate or platter.

If you’d like to learn how to chiffonade, check out this handy YouTube tutorial I found (sorry, I don’t have a manicure, next time I get one I’ll start uploading my tutorials πŸ˜‰ ):

Step Three: Arrange the herbs evenly over the roasted veggies, and finish with a turn of black pepper (and sea salt if needed) and a drizzle of your best balsamic vinegar (the quality counts here, so use the good stuff!).
Step Four: Enjoy! πŸ˜€


This salad was spectacular. To be honest, I just wanted a way to use up my farmer’s market haul so none of the beautiful summer veggies and herbs I brought home would go to waste. It turned out to be so much more flavorful and satisfying that I thought, and my friend (/certified Booyah Kitchen Taste Tester) was wowed and really enjoyed it. Sometimes the simple things are the best. I must admit, I was inspired by the success of my other straightforward veggie creation, Roasted Portobello and Eggplant Stacks. You should check it out if you missed that post. πŸ™‚

FYI: I used this fancy balsamic vinegar and it was exceptional. πŸ™‚


The best part? The cold leftovers are a pretty fabulous addition to your lunch salad, or would make an all-star roasted veggie sandwich with hummus on whole-grain bread. YUM.

I hope that you enjoy this as much as I did. πŸ™‚

With warmth,


8 thoughts on “Roasted Eggplant and Zucchini Salad

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