Country of Origin - Italy
Preparation Time1 hour
Cooking Time1 hour and 30 minutes
Tags vegan vegetarian side dish


It is commonly believed italian food is mostly carbs. That is a misconception as we do love - and eat lots of - vegetables. And we have both 'cold' salads, with raw vegetables, or 'hot' salads, with cooked veggies. We have also 'mixed' with both cold and hot but I digress. This dish is simple and tasty, and you can either grill the vegetables or cook them in the oven. You can enjoy both warm or cold. Actually, the day after may be even better, since it allows the marinade to be absorbed by the vegetables.

Nutrition Facts
Per 238 g Serving Size
Amount Per Serving
110 kCal
Calories from Fat
% Daily Value*
Total Fat
6.8 g
Saturated Fat
0.9 g
0.0 mg
13.6 mg
Total Carbohydrates
10 g
Dietary Fiber
5 g
6 g
1 g
Vitamin A    1% Calcium    4%
Magnesium    10% Iron    1%
Vitamin C    44% Potassium    17%
Vitamin D    0% Folate    14%
* Based on a regular 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.

Ingredients for

Ingredient AmountComment
For the Main Part
Eggplant 2 lb
Zucchini squash 2 lb
Garlic 2 cloves
Olive oil 1/4 cup (2 fl oz)
Fresh parsley 1 oz

roughly, half a bunch

1 Prepare your vegetables: wash them thoroughly, dry them with a kitchen towel. Wash the parsley and let it dry.
2 Slice all the vegetables using a mandolin, setting 3/8th of an inch, or use a knife.
3 Make incisions on the veggies, shaped like a '#'. You should not go through the slices, but just enough in order to help the marinade to go through.
(Optional) 4 Optionally, salt the eggplant, cover it and let it rest about 30 minutes, possibly with a light weight on top, to make it lose some of its bitter juices. The Zucchini don't need it. After that time, wash the salt out and pat dry.
5 Preheat the oven to 375F. While the oven heats up, prepare the marinade, finely chopping the garlic and the parsley and mixing them with the olive oil. Brush the marinade all over the vegetables, on both sides, as you place them on baking sheets. I usually place them on a baking rack, and then the baking rack on top of the baking sheet, so they aerate the bottom as well and I don't need to flip them. You should not use all the marinade - just about half. The other half you'll use when they're cooked. Add olive oil as necessary.
6 Place the vegetables in the oven and bake for about 40 minutes. Cooking time depends on the oven, and on which rack you place the vegetables. If baking multiple batches at the same time, I suggest switching them at mid-cooking. Veggies should be lightly browned but not burned. When cooked, transfer in layers to a serving dish, adding marinade to each layer. Serve either warm or cold.