Ingredients
3 pounds zucchini
1 large eggplant (about 1.5 pounds)
½ cup white vinegar
½ cup loosely-packed, chopped mint
1 tsp minced garlic
1 tsp fine salt
¼ cup extra virgin olive oil
Whole mint leaves, for finishing
Coarse salt, for finishing
Freshly ground black pepper, for finishing
Instructions
1. Preheat oven to 450°F and arrange rack in center position.
2. Whisk together vinegar, chopped mint, garlic, and fine salt in a small bowl. Set aside.
3. Slice zucchini and eggplant into 3/8″ thick rounds. Pat completely dry.
4. Toss vegetables with olive oil and arrange in single layer on parchment-lined sheet pans.
5. Roast for 15-30 minutes until caramelized.
6. Transfer warm vegetables to bowl in batches, layering with marinade between each layer.
7. Let marinate for 15 minutes.
8. Transfer to serving platter with slotted spoon.
9. Garnish with salt, pepper, and fresh mint leaves.
10. Serve at room temperature.
Notes
Ensure vegetables are completely dry before roasting for best caramelization.
Don’t overcrowd the pan – use multiple sheets if needed.
Marinate while vegetables are still warm for best flavor absorption.
Can be made ahead and stored in refrigerator for up to one week.
Always serve at room temperature, not cold.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: eggplant zucchini scapece, Italian vegetable dish, roasted vegetables, marinated vegetables, olive oil, garlic, fresh mint leaves, zucchini, mint leaves, apple cider vinegar, balsamic vinegar