- 4 small baby eggplants or one big daddy, cut into 1½-inch cubes
- Kosher salt and freshly ground black pepper
- 2 pints grape tomatoes, left whole
- 2 zucchini, cut into 1½-inch cubes
- 1 large red onion, cut into 1½-inch cubes
- 5 cloves garlic, peeled
- 2 teaspoons fresh thyme, chopped
- 2 tablespoons olive oil, plus more as needed
- 2 tablespoons red wine vinegar
Step 1: Prep the Eggplant
Place the baby eggplant cubes into a colander set over a large bowl. Liberally sprinkle with salt and let them sit for 30 minutes. This step draws out the bitterness—because no one wants bitter eggplant.
Step 2: Toss the Veggies
In a large bowl, combine the grape tomatoes, zucchini, onion, and garlic. Drizzle with olive oil and toss with the thyme, salt, and pepper to coat everything evenly.
Step 3: Rinse and Combine
Rinse the eggplant thoroughly under cold water to remove the excess salt, then pat it dry with paper towels. Add the eggplant to the veggie bowl and give everything another toss. Add more olive oil if needed—everything should be lightly coated.
Step 4: Roast to Perfection
Preheat your oven to 450°F (230°C) and line a rimmed baking sheet with parchment paper. Spread the vegetable mixture evenly across the sheet. Roast for 20–30 minutes, or until the vegetables are tender and slightly caramelized.
Step 5: Finish with a Bright Note:
As soon as the veggies come out of the oven, drizzle them with the red wine vinegar. Toss gently to combine, letting the vinegar mingle with the roasted juices.
I make these roasted veggies all the time—they’re one of those recipes that feels almost too easy, but everyone always asks for the secret. And really, it’s just about roasting them until they’re deeply golden and a little caramelized around the edges. The oven does all the heavy lifting while you, ideally, pour a glass of wine and pretend you planned this whole thing.
They’re fabulous as a side dish with grilled meats, spooned over warm couscous for a light vegetarian main, or tossed with pasta and an irresponsible amount of Parmesan for a quick, comforting dinner. I love them warm, but they’re just as delicious at room temperature—perfect for summer entertaining or lazy weeknights when “cooking” really just means opening the oven door every 20 minutes.
And if you want to dress them up a bit? Drizzle with about a tablespoon of honey as soon as they come out of the oven and give them a quick toss—it adds a little shine, a subtle sweetness, and dare I say… a touch of glimmer. Or go the savory route and finish with a generous drizzle of balsamic glaze. Either way, it’s one of those little tricks that makes people think you’ve done something fancy when really, you’ve just tossed vegetables in an oven and let them work their magic.
Serve, eat, enjoy—then act surprised when there are no leftovers!
