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Slow Roasted Summer Vegetables | Can't Stay Out of the Kitchen | you've never had #veggies that taste as wonderful as the way these do. Slow roasting and assorted herbs make these garden vegetables incredibly tasty. #vegan #glutenfree #eggplant #tomatoes #zucchini

Slow Roasted Summer Vegetables

Teresa Ambra
This lovely side dish is filled with garden veggies: eggplant, tomatoes, yellow squash, zucchini, onions, leeks, bell peppers and garlic, and seasoned with Italian herbs and drizzled with avocado or olive oil. This dish is great for Meatless Mondays or a side to any main course entree.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Veggie Side Dish
Cuisine American
Servings 10
Calories 116 kcal

Equipment

  • 1 3-quart deep dish baking dish
  • 1 sharp knife for cutting vegetables
  • measuring cups
  • measuring spoons
  • 1 spatula

Ingredients
  

  • 1 medium eggplant unpeeled
  • 12 roma tomatoes sliced
  • 1 leek green top removed, washed thoroughly and sliced or diced
  • 1 medium yellow onion peeled, sliced, and separated into rings, or 3 large green onions, diced
  • 1 medium zucchini thinly sliced
  • 1 large crookneck yellow squash thinly sliced
  • 1 red bell pepper cut in rings
  • 2 large cloves garlic minced
  • 1-2 tsp. dried thyme or more if desired
  • 1-2 tsp. dried marjoram as desired
  • 1 1/2-3 tsp. dried oregano divided
  • 1-2 tsp. dried basil divided use
  • 1/3 cup avocado oil or extra-virgin olive oil
  • 1 tsp. sea salt and pepper to taste

Instructions
 

  • Preheat the oven to 300°.
  • Spray the bottom of a 9x13” glass baking dish with cooking spray.
  • Add half the onions, half the leeks and 4 small roma tomatoes, sliced.
  • Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon oregano.
  • Add a layer of eggplant and sprinkle with 1/2 teaspoon salt.
  • Add another four roma tomatoes in slices, sprinkle with black pepper, basil, marjoram and thyme (at least ¼ tsp. each).
  • Add a layer of zucchini and yellow squash and sprinkle again with marjoram and thyme.
  • Add another layer of eggplant.
  • Sprinkle with about ¼ tsp. salt to cover well.
  • Sprinkle with marjoram and thyme.
  • Add the bell pepper rings.
  • Sprinkle with at least ¼ tsp. each of basil, oregano, marjoram and thyme.
  • Add remaining onions, leeks, then 4 tomatoes.
  • Place minced garlic overtop the tomatoes.
  • Sprinkle with ½ tsp. pepper, and at least 1/4 teaspoon each of oregano, basil, marjoram and thyme, and 1/4 teaspoon salt.
  • Press the vegetables down a bit with a spatula.
  • Drizzle the avocado or olive oil over top.
  • Bake for 2 to 2 1/2 hours, uncovered.
  • To eliminate soggy veggies, press veggies down with the back of a spatula several times during baking.
  • Let cool for about 10 minutes before serving.

Notes

NOTE: Remember the measurements for the seasonings and herbs are approximate. I used quite a bit and it did not overwhelm the dish. See the pictures above for closer amounts.
 
NOTE: I recommend using a baking dish with about 3-inch sides if possible.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 116kcalCarbohydrates: 12gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 11mgPotassium: 509mgFiber: 4gSugar: 6gVitamin A: 1335IUVitamin C: 39mgCalcium: 64mgIron: 2mg
Keyword eggplant, gluten free, tomatoes, vegetable, zucchini
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