Well, I peel the eggplant, but Elery doesn't. Eggplant and zucchini, sliced approximately the same thickness roasts for about the same amount of time. Leeks get gritty in between layers, so I slice those and pull them apart into rings, and wash well.

Brush the sheet pan with a bit of olive oil, I had some Tuscan flavored stuff from Sherry/sheshebop that was really good, but just plain stuff works. Put the slices of eggplant and zucchini on the sheet and flip the slices so both sides are "oiled", scatter the rings of leeks over top and season to taste. I like salt, pepper and smoked paprika with plain oil, or fresh herbs from the garden like basil, tarragon and oregano with the Tuscan flavored oil.

Since eggplant and zucchini are both pretty bland, the flavors can be anything that strikes you, from Mediterranean to Moroccan, I've even considered adding coconut and raisins to the finished product and making a salad with some ginger-y type dressing. I just haven't had quite enough nerve yet, LOL.

Roast at 375F for about 45 minutes, flip the veggies once so they brown on both sides.

Now, this is really good just to eat, and leftovers can go into the blender with some chickpeas and tahini and make a really good hummus-like dip.

Be creative, especially in the summer when zucchini and eggplant are abundant and there's no big expenditure if the flavors aren't exactly what you are thinking.

Oh, and some sliced garlic roasted in there is always good too!

Annie

Thank you so much!

Rather than brushing the sheet pan for roasting veggies, I prefer brushing the veggies directly. Or, put them in a mixing bowl, pour in some olive oil, and toss with your fingers as if it were salad.

Personally, I prefer braised leeks. See attached link for a yummy recipe. You could substitute broth or even water with maybe a light sprinkling of herbs that you like if you wanted to not use wine.

Here is a link that might be useful: Braised leeks

We discovered how wonderful eggplant is grilled. We never had it before till this year. Roasting would be as good, sliced on an angle to get nice large pieces. Fennel is also good roasted.

Like Snidely I like putting olive oil and spices in a large bowl, dump the veggies in and mix it around with my hands.

This post was edited by jasdip on Thu, Jan 29, 15 at 12:52

jasdip, now that you've made the plunge with eggplant, you need to try Baba Ghanoush. It's a dip that looks like a darker version of hummus but with a completely different flavor. It's also of Middle Eastern origin, and made mostly with eggplant. It's just heavenly.

Try it first before making it. Find a Middle Eastern/Lebanese/Syrian (etc) restaurant in your area, go for lunch or just order a few appetizers including this. I promise, you'll be craving it thereafter.

snidely, I agree on the baba ganoush/ganouj and I also like ajvar, made with roasted eggplant and red peppers, yummy.

I also like braised leeks, but I grew leeks this year and as always, I got carried away. I planted a 50 foot row of leeks, and so was eating them any way I could think of, LOL.

I still have several bags sliced and frozen, waiting for potato leek soup or whatever strikes me.

Annie

Made the braised leeks last night. Thank you, snidely. Husband loved them. Doing Annie's recipe tonight with the eggplant, zucchini, leeks and garlic.

I grill eggplant over Mesquite wood/charcoal to make baba ganoush, and that gives it another layer of flavor and makes it a little less bland. I sometimes add Sumac to it and usually grill garlic to go with it as well. I tend not to roast in the oven, as I do not like to heat up the kitchen, and I like the Mesquite flavor.

Another favorite eggplant recipe (from Syria) is Makdous (walnut stuffed pickled eggplant), but I have only bought it at Lebanese markets. I like the ones that have garlic.

Lars

Here is a link that might be useful: Makdous recipe (should add garlic)

We had this with dinner tonight. I took the first bite and husband said, "Well, what do you think?" I said, "I think I overcooked them." (I like my veggies on the crisp side.) He said, "Well, my taste buds are doing a happy dance". LOL
He ate the whole 9x13 tray of them
I used smoked paprika and a bitty sprinkle of red pepper flakes
Thank you, Annie.

Oh, you are so welcome, I'm happy that your husband is happy too, that's always a double bonus!

Annie

I've never made it with sumac, but always with tahini.

Eggplants can be charred over a gas burner or using an oven's broiler. I sometimes add (or substitute) a few drops of liquid smoke.

Annie, going . to roast some veggies but have a couple of questions because I haven't done these. Remember they said that radishes were really good (that never occurred to me) and turnips and am going to put some corn in. Do I partially cook these before putting the olive oil and herbs on them? Something new to experiment with. I'm getting hungry. Thanks whoever. Also,, how about cabbage? Does the combination sound bad? I have done red peppers, califlower, zucchini and tomatoes--oh and of course potatoes. Barb

Barb, the only problem with mixing vegetables is that some cook longer than others. Softer vegetables, like zucchini and eggplant cook faster, but they'll be far overdone before radishes, turnips, carrots, etc,

I like cabbage roasted but don't cut it too thin, a wedge roasts nicely and shreds turn charred quickly. Do expect everything on the sheet to taste vaguely like cabbage if you stir them all together, though.

So, if you are going to add the turnips and radishes to softer vegetables, cook them a bit first. If you are going to do a mix of harder veggies, like turnips, radishes, rutabaga, carrots, potatoes, etc., then don't cook them first, just oil and season them and roast away!

Annie

thanks so much, Annie. All I am roasting tonight are the harder veggies. Should I cut them in chunks like I do my potatoes. I like them to be brown . You are so kind to answer me so quickly. Barb

Barb, I cut them into chunks, but not too big because I like them well done, not still crunchy. I also like them cut into slices because then I get a lot of crunchy brown area and sometimes I dice them and stir them around often, they come out brown and crispy like those "southern style" hash brown you can get frozen.

It's funny, I seldom eat fruit and don't really care for it, but I love vegetables, so I often roast a big pan full and just warm them up for later.

Annie