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No. 0302 Mediterranean Members recipe

Thyme-Roasted Eggplant, Zucchini and Tomato Bake

Rounds of eggplant and zucchini roast under halved tomatoes and red pepper strips with garlic, olive oil and plenty of thyme until soft, sweet and slightly jammy. A light dusting of parmesan turns golden in the oven. Pile it onto couscous or crusty bread for a simple, sun-soaked supper.

4.6 from 1,035 cooks

Close-up of roasted eggplant and zucchini rounds with blistered tomatoes and dried thyme
Photo: Edita Brus on Pexels
Prep
15 min
Cook
45 min
Total
1 hr
Serves
4
Level
Easy
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Method 5 steps

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