Vegan Baked Eggplant and Zucchini

Vegan Baked Eggplant and Zucchini Medley RecipeEmbark on a culinary journey with our Vegan Baked Eggplant and Zucchini Medley—a delightful dish that transforms simple ingredients into a symphony of flavors. This recipe is not only vegan-friendly but also incredibly easy to prepare, making it a perfect addition to your repertoire of plant-based recipes. With just a few steps, you can create a savory side dish that will impress your guests and tantalize their taste buds.Ingredients:

  • 1 Eggplant1 Zucchini30 ml Olive oilSaltWhite pepperGarlic powderSweet paprika (7g)Dried oreganoVegan mozzarella (80g)

Instructions:

  1. Begin by preheating your oven to 180°C (350°F).Wash and dry the eggplant and zucchini, then slice them into rounds of approximately 1/4 inch thickness.Arrange the eggplant and zucchini slices in a single layer on a baking sheet lined with parchment paper.Drizzle the olive oil over the slices and season generously with salt, white pepper, garlic powder, sweet paprika, and dried oregano.Use your hands to gently toss the slices, ensuring they are evenly coated with the seasoning and olive oil.Bake the eggplant and zucchini slices in the preheated oven for approximately 20 minutes.After 20 minutes, remove the baking sheet from the oven and sprinkle the vegan mozzarella evenly over the slices.Return the baking sheet to the oven and continue baking for another 15 minutes, or until the vegan mozzarella is melted and golden brown.Once baked to perfection, remove the baking sheet from the oven and allow the eggplant and zucchini medley to cool slightly before serving.

Additional Notes:

  • To enhance the flavor of this dish, you can add additional seasonings such as crushed red pepper flakes, fresh herbs like basil or parsley, or a drizzle of balsamic glaze.Feel free to customize this recipe by adding other vegetables such as bell peppers, cherry tomatoes, or onions for a more colorful and varied dish.This Vegan Baked Eggplant and Zucchini Medley pairs beautifully with a variety of main courses, such as pasta dishes, grain bowls, or grilled tofu or tempeh.Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave before serving.

Conclusion:Elevate your vegan cooking repertoire with our Vegan Baked Eggplant and Zucchini Medley—a simple yet flavorful dish that celebrates the natural goodness of fresh vegetables. Whether served as a side dish, appetizer, or main course, this recipe is sure to impress with its vibrant colors, rich flavors, and irresistible aroma. Treat yourself and your loved ones to this delightful vegan creation and savor the joy of wholesome, plant-based cooking.

Vegan Baked Eggplant and Zucchini Medley Recipe

Ingredients:

  • 1 Eggplant
  • 1 Zucchini
  • 30 ml Olive oil
  • Salt
  • White pepper
  • Garlic powder
  • Sweet paprika (7g)
  • Dried oregano
  • Vegan mozzarella (80g)

Instructions:

  1. Preheat oven to 180°C (350°F).
  2. Slice eggplant and zucchini into rounds.
  3. Arrange on a baking sheet, drizzle with olive oil, and season with salt, pepper, garlic powder, paprika, and oregano.
  4. Bake for 20 minutes.
  5. Sprinkle vegan mozzarella on top and bake for another 15 minutes until melted.
  6. Serve and enjoy!