Oven-Baked Zucchini, Eggplant & Potatoes

Juicy baked vegetables with aromatic herbs — fantastic! Zucchini, eggplant, potatoes in the oven for those who are fasting and simply watching their figure and nutrition. An excellent addition to any meat and fish dishes and kebabs. The ease of preparation makes the dish accessible to everyone.
cook time: 1h
Logan Winslow
Oven-Baked Zucchini, Eggplant & Potatoes

Nutrition Facts (per serving)

52
Calories
2g
Fat
9g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Garlic 3 clove
Tomatoes 300 g
Salt to taste
Ground black pepper to taste
Potato (large) 300 g
Zucchini (I have zucchini) 300 g
Vegetable oil (you can use any refined oil to taste, I used olive oil) 1 tbsp
Eggplant 300 g
Herbal mixture (Provençal) g

Recipe instructions

Step 1

Step 1
How to bake zucchini, eggplant, potatoes in the oven? Very simple! To begin, prepare all the necessary ingredients according to the list. I used young zucchini, but you can also use regular zucchini. Choose eggplants that are dense, not limp, with elastic, shiny skin. Turn on the oven at 180°C in advance.

Step 2

Step 2
Wash the eggplant, cut into slices 5-6 mm thick. Salt the chopped eggplants and leave for about 10-15 minutes until the juice is released. Drain the resulting liquid and rinse the eggplants. This is necessary to remove the bitterness from vegetables. Please note that in some cases there is no need to remove bitterness from eggplants — usually young vegetables, as well as some special varieties, are not bitter. My eggplants were not bitter, so I didn’t sprinkle them with salt.

Step 3

Step 3
Wash the zucchini. If using zucchini with skin, scrub it with a brush. Dry the vegetables. Cut the zucchini into thin slices no more than 5 mm thick.

Step 4

Step 4
Peel the potatoes and scrub with a brush. If the potatoes are young, you don’t have to cut the skin off. Cut the potatoes into slices about 5 mm thick. Please note that the cooking time depends on the type of potato. Therefore, it is important to choose the right potatoes that are suitable for baking. Read about it at the end of the recipe.

Step 5

Step 5
Wash the tomatoes, dry and cut into slices. Choose tomatoes that are juicy but firm. Soft fruits do not hold their shape well; during cutting and cooking, they will spread into a shapeless mass and spoil the appearance of the dish.

Step 6

Step 6
Peel the garlic and finely chop it.

Step 7

Step 7
Place, alternating, slices of potatoes, eggplant, tomatoes and zucchini in a baking dish. For information on different baking pans, see the article at the end of this recipe under the steps.

Step 8

Step 8
Drizzle the vegetables with olive oil and sprinkle with chopped garlic, herbes de Provence, salt and pepper. Choose refined oil; read more about different types of oils in the article at the link at the end of the recipe.

Step 9

Step 9
Cover the pan with foil and place in an oven preheated to 180°C for 45-50 minutes. The exact time depends on your oven, the thickness of the vegetable slices and your taste preferences. If you like softer vegetables, bake a little longer. Read about foil and the operation of different ovens in the article at the end of the recipe.

Step 10

Step 10
Garnish baked eggplants with potatoes and zucchini with fresh herbs and serve. Bon appetit!

Additional rubrics

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